Holiday Rum & Raisin Cake

• 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

1. Combine raisins and rum; cover and stand until rum is absorbed.
2. Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
3. Beat on high speed for 5 minutes, scraping down sides often.
4. Add dry ingredients to creamed mixture alternatly with cream.
5. Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: t2 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes.
6. This cake gets very brown on top. Cool 10 minutes, then remove from pans.
7. Brush with Rum & Butter Glaze.
8. Allow cake to absorb and repeat until glaze is used up.
9. GLAZE: Melt 1/2 cup butter in saucepan; add 1 cup sugar and 1/4 cup water.
10. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Cool slightly.

golden raisins, light rum, flour, baking powder, salt, butter, sugar, eggs, vanilla, cream

Taken from www.food.com/recipe/holiday-rum-raisin-cake-261020 (may not work)