Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze - cooking recipe

Ingredients

CAKE
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
2 tablespoons grated orange zest (can use more or less)
3 large eggs
2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
1 (16 ounce) can pumpkin puree
3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
1/4 cup milk or 1/4 cup half-and-half cream
1/4 cup dark rum
1 1/2 cups raisins
BUTTER RUM GLAZE
1/4 cup butter
2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water

Preparation

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Generously grease a Bundt pan.
In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
In a large bowl, beat eggs until light and fluffy (about 5 minutes).
Beat in sugar until well blended.
Beat in pumpkin and melted butter until combined.
In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
Stir in raisins.
Transfer the batter to prepared Bundt pan.
Bake for about 55-60 minutes, or until cake tests done.
Cool completely before glazing.
To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
Boil the mixture for about 3 minutes, stirring/whisking constantly.
Remove from heat and cool slightly.
Drizzle over cooled cake.