Grenada Rum Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This cake looks a bit like Parkin. It is delicate and moist, and not too sweet, and my sister says ‘one slice is never enough’. It keeps well, too, and you can make it up to three days in advance. The quantity of rum you choose to add to the syrup will determine whether it contributes a subtle flavour or a bit of a kick.


  • 120 g raisins
  • 4 tbsp dark rum
  • 6 medium eggs


Day 1: place the raisins in a bowl and spoon over the rum. Leave to soak overnight. Make the syrup: dissolve the sugar and water in a small saucepan over a low heat. Add lemon zest and boil for 5 minutes. Remove the pan from the heat and add the lemon juice, rum and grated nutmeg. Leave overnight.

Day 2: lightly grease the tin with butter and line it with greaseproof paper. Put the eggs