Rum Raisin Bundt Cake

1 (20 ounce) can crushed pineapple
1 1/2 cup granulated sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup dark rum
1 cup raisins
1 cup walnuts
Rum Glaze

Heat oven to 350 degrees F. Grease well a 10-inch Bundt pan.

Drain pineapple, pressing out 1 1/2 cups pineapple juice. Reserve 1/4 cup juice for cake and 3 tablespoons for glaze. Cream sugar and butter. Beat in eggs and vanilla extract.

Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture alternating with pineapple liquid and rum. Stir in pineapple, raisins and nuts. Spoon into prepared pan. Bake for 50 to 55 minutes. Cool cake and spoon on glaze.

Rum Glaze:
3 tablespoons dark rum
3 tablespoons reserved pineapple liquid
2 tablespoons softened butter
3 cups confectioners' sugar

Blend well and spoon over cooled cake.