Rum-Raisin Pound Cake

• 1 1/2 cups brown raisins
• 2 1/4 cups sifted all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 2/3 cups sugar
• 5 large eggs
• 7 tablespoons dark rum
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 2 teaspoons whipping cream

1. Preheat oven to 350F.
2. Butter and flour 12-cup Bundt pan.
3. Toss raisins with 2 tablespoons flour in small bowl.
4. Combine remaining flour, baking powder and salt in medium bowl.
5. Using electric mixer, beat butter in large bowl until light.
6. Add 1 2/3 cups sugar and beat until fluffy.
7. Add eggs 2 at a time, beating after each addition until well blended.
8. Beat in 6 tablespoons rum and vanilla.
9. Mix in flour mixture.
10. Fold in raisin mixture.
11. Spoon batter into prepared pan.
12. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
13. Cool in pan on rack 10 minutes.
14. Turn out cake onto rack and cool completely.
15. Stir powdered sugar and 1 tablespoon rum in bowl until smooth.
16. Mix in cream.
17. Spoon over cake.
18. Let stand until glaze is set, about 30 minutes.

brown raisins, flour, baking powder, salt, unsalted butter, sugar, eggs, dark rum, vanilla, powdered sugar, whipping cream

Taken from www.epicurious.com/recipes/food/views/rum-raisin-pound-cake-504 (may not work)