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Rum Raisin Bundt Cake




Rum Glaze


  1. Heat oven to 350 degrees F. Grease well a 10-inch Bundt pan.
  2. Drain pineapple, pressing out 1 1/2 cups pineapple juice. Reserve 1/4 cup juice for cake and 3 tablespoons for glaze.
  3. Cream sugar and butter.
  4. Beat in eggs and vanilla.
  5. Combine flour, baking powder, baking soda, allspice and salt.
  6. Beat in flour mixture alternating with pineapple liquid and rum.
  7. Stir in pineapple, raisins and nuts. Spoon into prepared pan.
  8. Bake for 50 to 55 minutes. Cool cake and spoon on glaze.
  9. Rum Glaze: Blend well and spoon over cooled cake.


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