Very Rummy Rumcake Squares

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When I tasted the batter before baking, it was like, “Wowza! That’s a lot of rum!” So much so, I thought the result wouldn’t be edible. But I baked the batter off anyway and happily,  the overly-rummy-ness dissipated leaving me with a platter of very moist, perfectly rummy cake squares. The recipe, which we adapted from a 1990 charity-benefit cookbook, is billed as a bar cookie, but this is truly a cake. (I imagine it would be very good layered and frosted, too.)

Makes 1, 9 x 13 pan of cake squares

Very Rummy Cake Ingredients

  • 2/3 cup raisins
  • 1 cup rum
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1/3 cup dark corn syrup
  • 3 Tbsp sour cream
  • 1/3 cup toasted pecans, chopped
  • 1 tsp vanilla


  1. Heat raisins in rum in microwave for 30 seconds. Set aside to steep overnight.
  2. Sift flour, baking powder, soda and salt together onto a piece of waxed paper. Set aside.
  3. In the bowl of a stand mixer at medium speed, cream butter and sugar together for 3 minutes until light and fluffy. Add eggs, one at a time, still beating at medium speed.
  4. Mix sour cream and syrup together.
  5. Alternating in several additions, whisk dry ingredients in to the egg butter mixture alternating with sour cream and syrup mixture.
  6. Stir in rum & raisins, pecans and vanilla.
  7. Line a 9 x 13 baking pan with parchment paper and grease well. Pour batter into prepared pan. Bake at 350 for 35 minutes. Cool on rack. Cut into squares. Dust with confectioners sugar.

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