- 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
- 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 large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons 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.