Holiday Rum and Raisin Cake

Holiday Rum & Raisin Cake

delicious cake - a nice alternative to fruitcake.

16 servings 40 min 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

Combine raisins and rum; cover and stand until rum is absorbed. Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed. Beat on high speed for 5 minutes, scraping down sides often. Add dry ingredients to creamed mixture alternatly with cream. Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes. This cake gets very brown on top. Cool 10 minutes, then remove from pans. Brush with Rum & Butter Glaze. Allow cake to absorb and repeat until glaze is used up. GLAZE: Melt � cup butter in saucepan; add 1 cup sugar and � cup water. Boil for 5 minutes, stirring constantly. Remove from heat and stir in � cup rum. Cool slightly.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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 * Catsrecipes Y-Group