Recipe

		Rum Raisin Cake
		Serving Size - 12
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

5 large eggs

1 2/3 cups of sugar

1/2 teaspoon of salt

7 tablespoons dark rum

1/2 cup of powdered sugar

1 1/2 cups of brown raisins

1 teaspoon of baking powder

2 teaspoons of whipping cream

2 teaspoons of vanilla extract

2 1/4 cups of sifted all purpose flour

1 1/4 cups of (2 1/2 sticks) unsalted

butter, room temperature

Preheat oven to 350 F. Use butter and flour for a 12 cup Bundt pan. Toss raisins along with 2 tablespoons flour in small bowl. Combine the remaining flour, baking powder and salt in medium bowl. In a large size bowl, beat the butter using a electric mixer until its light. Add 1 2/3 cups of sugar and beat until fluffy. Adding the eggs 2 at a time, beat after each addition until its well blended. Now beat in 6 tablespoons of rum and vanilla. Mix in the flour mixture, fold in the raisin mixture then spoon the batter right into the prepared pan. Bake the cake until the top is a golden brown color and the tester inserted near the center comes out clean for 1 hour. For 10 minutes cool the pan on the rack. Turn out the cake on a rack and cool off completely. Stir the powdered sugar with 1 tablespoon of rum in a bowl until its smooth, mix in cream and spoon over the cake. Finally, let the cake stand until the glaze is set, for at least 30 minutes.