“Rum-Raisin Pound Cake”

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
    (at 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 teaspoon whipping cream

Preheat oven to 350 degrees F. Butter and flour a 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. Adding eggs 2 at a time, beat after each addition until well blended. Beat in 6 tablespoons rum and vanilla extract. Mix in flour mixture, fold in raisin mixture and 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 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.

Makes 12 servings.