Holiday Rum & Raisin Cake

INGREDIENTS Nutrition

SERVINGS 16 UNITS US
2 cups golden raisins, chopped
1⁄4 cup light rum
3 cups flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄4 cups butter, softened
2 3⁄4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream

DIRECTIONS

Combine raisins and rum; cover and stand until rum is absorbed.
Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
Beat on high speed for 5 minutes, scraping down sides often.
Add dry ingredients to creamed mixture alternatly with cream.
Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan – 70 to 80 minutes; or 2-6 cup bundt pan – 40 to 45 minutes.
This cake gets very brown on top. Cool 10 minutes, then remove from pans.
Brush with Rum & Butter Glaze.
Allow cake to absorb and repeat until glaze is used up.
GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.