Rum-Raisin Pound Cake

Yield: 12 servings

Ingredients

• 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 granulated sugar
• 5 large eggs
• 7 tablespoons dark rum
• 2 teaspoons vanilla extract
• 1/2 cup confectioners' sugar
• 2 teaspoons whipping cream

Instructions

1. Heat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan.
2. Toss raisins with 2 tablespoons flour in a small bowl.
3. Combine remaining flour, baking powder and salt in a medium bowl.
4. Using an electric mixer, beat butter in large bowl until light.
5. Add 1 2/3 cups sugar and beat until fluffy.
6. Adding eggs 2 at a time, beat after each addition until well blended.
7. Beat in 6 tablespoons rum and vanilla extract.
8. Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan.
9. Bake cake until top is golden and a wooden pick inserted near the center comes out clean, about 1 hour.
10. Cool in pan on rack for 10 minutes. Turn out cake onto rack and cool completely.
11. Stir confectioners' sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake. Let stand until glaze is set, about 30 minutes.