Rum Raisin Cake (Corky)

A full cup of dark rum goes into this batter, and you can taste every drop. Combined with ripe bananas beaten smooth and a teaspoon of allspice, this cake leans heavily into warm, boozy, Caribbean-inspired flavors that get richer as the cake cools.

The bananas aren’t just for flavor. Beaten until liquified, they act as the primary moisture source alongside the oil, making this cake incredibly dense and moist without any butter or milk. Raisins and coarsely chopped walnuts folded in at the end give you pockets of sweetness and crunch in every slice.

Baking in a fluted tube pan (Bundt pan) isn’t just for looks. The center tube lets heat reach the middle of the batter, which matters for a cake this dense. Without it, the outside would overbake while the center stays raw. Let it cool in the pan for 10 minutes before inverting. Too soon and the cake breaks apart; too long and it sticks.

Chef Tips

• Use the ripest bananas you have. Brown-spotted ones are sweeter and blend smoother. Green bananas leave the cake bland and starchy.
• Grease the fluted pan thoroughly, especially in the grooves. A single missed spot means the cake tears when you unmold it.
• Test with a toothpick or skewer at 50 minutes. The rum keeps the center moist, so it can look done outside while the middle is still gooey.
• A light dusting of confectioners’ sugar is all the topping this needs. The cake is sweet and flavorful enough on its own.

Variations

• Soak the raisins in the rum for an hour before baking for extra boozy fruit throughout.
• Swap allspice for a mix of cinnamon and nutmeg for a more traditional spice cake profile.
• Drizzle a simple rum glaze (powdered sugar, rum, lime juice) over the cooled cake for an extra layer of flavor.