Rum Layer Cake
1 cup water
1 cup raisins
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1/4 teaspoon ground cloves
1 cup butter softened
1 1/2 cups packed brown sugar
1/4 cup dark rum
2 teaspoons vanilla
1 teaspoon baking soda
1 1/3 cups chopped nuts
Rum Frosting (recipe below)
Combine water and raisins. Bring to boiling; remove from heat. Cool.
Grease and lightly flour two 9x1 1/2-inch round baking pans; set aside.
In a small bowl, combine flour, baking powder and spices; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar, rum, and vanilla beating until well
combined. Add eggs, one at a time, beating 1 minute after each. Stir baking soda
into cooled raisin mixture. Add flour mixture and raisin mixture alternately to
beaten mixture, beating on low speed after each addition just until combined.
Stir in nuts. Pour into pans.
Bake in a 350º oven about 30 minutes or until toothpick inserted near middle
comes out clean. Cool cakes in pans 10 minutes. Remove cakes from pans. Cool
thoroughly on racks. Frost with Rum Frosting
In a large bowl, beat 1/2 cup softened butter with an electric mixer until
fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Slowly beat in
2 tablespoons milk 1 to 2 tablespoons dark rum and 1 teaspoon vanilla.. (Mixture
may appear curdled). Slowly beat in 2 cups sifted powdered sugar. If necessary,
add more milk to make spreadable.