Yield: 12 Servings
|1½ cup||Raisins; Not Golden|
|1¼ cup||All-Purpose Flour; Sifted|
|1 teaspoon||Baking powder|
|1¼ cup||Unsalted butter; room temperature|
|7 tablespoons||Dark rum|
|2 teaspoons||Vanilla extract|
|½ cup||Powdered sugar|
|2 teaspoons||Whipping cream|
Preheat oven to 350'F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in a large bowl until light. Add 1⅔ cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons of rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool completely.
Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.
Recipe by: Bon Appetite
Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@...> on Dec 30, 1997