Hungarian Walnut Cake with Rum-Soaked Raisins

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A moist, spiced walnut cake studded with rum-soaked raisins, layered with a light walnut cream frosting for a festive dessert. This Hungarian-inspired recipe, ready in about 135 minutes, layers all-purpose flour, ground walnuts, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g all-purpose flour
• 150 g ground walnuts
• 150 g granulated sugar
• 150 g, softened unsalted butter
• 4, separated large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 100 g golden raisins
• 50 ml dark rum
• 200 ml heavy cream
• 50 g powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 100 g golden raisins in 50 ml dark rum for at least 1 hour.
2. Step 2: Preheat oven to 175°C (350°F). In a bowl, whisk 4 egg whites with 1/4 tsp salt until stiff peaks form and set aside.
3. Step 3: In a large bowl, cream together 150 g softened unsalted butter and 150 g granulated sugar until light and fluffy. Beat in 4 egg yolks one at a time, then stir in 1 tsp vanilla extract.
4. Step 4: In another bowl, sift together 200 g all-purpose flour, 150 g ground walnuts, 1 tsp baking powder, and 1/2 tsp ground cinnamon.
5. Step 5: Gradually fold the dry ingredients into the butter mixture, then gently fold in the whipped egg whites until just combined.
6. Step 6: Drain the rum-soaked raisins and fold them into the batter.
7. Step 7: Pour the batter into a greased 23 cm round cake pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool completely.
8. Step 8: For the frosting, whip 200 ml heavy cream with 50 g powdered sugar until soft peaks form. Fold in 50 g finely ground walnuts.
9. Step 9: Slice the cooled cake horizontally and spread the walnut cream between layers and on top. Chill for at least 1 hour before serving.