This cake is not for children because it is highly alcoholic. To make this cake, you need to soak sultanas in rum for a few days. I always have a jar of rum-steeped sultanas/raisins in my pantry. It’s good to have, because they do magic on simple ice-cream or chocolate or anything.

Cake Tin

Loaf Tin


Butter 125g
Caster Sugar 1/2 cup
Eggs 3
Self-Raising Flour 1 cup
Rum 1 tablespoon
Rum-steeped Sultanas OR Raisins 1/2 cup or more
Coarsely Chopped Walnut 1/2 cup *optional

  1. Preheat oven to 180C. Lightly grease a loaf tin or line with baking paper.
  2. Beat Soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add Rum, Rum-steeped Sultanas and Walnuts, then fold Flour into the mixture and combine well.
  3. Spoon the mixture into prepared loaf tin, smoothing top. Bake for 40-45 minutes or until cooked. Cool in pan for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.