Back to Recipe Menu

Rum, raisin & panettone torta


  • The day before serving, put the rum, water and sugar in a pot and gently heat until dissolved. Then pour this hot mixture over the raisins and set aside until cold.
  • When ready, melt the chocolate and allow to cool.
  • Lightly oil a springform cake tin and line the base with the sliced panettone. Then top with the raisins and the syrup.
  • Fold the whipped cream into the chocolate and then spoon over the raisins, evenly spreading out to the edges. Refrigerate overnight and turn out, before cutting into wedges and serving.
  • nb. Another liqueur could be used instead of the rum.


  • 100 ml dark rum
  • 50 ml water
  • 50 gm caster sugar
  • 200 gm raisins
  • 375 gm dark cooking chocolate
  • cooking oil spray
  • 1 panettone, sliced
  • 600 ml cream, lightly beaten

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm