Rum Raisin Bundt Cake

1 (20 oz.) can crushed pineapple
1 1/2 C. granulated sugar
1/2 C. butter
3 eggs
1 tsp. vanilla extract
2 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt
1/2 C. dark rum
1 C. raisins
1 C. walnuts
Rum Glaze

Preheat oven to 350�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. 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 T. dark rum
3 T. reserved pineapple liquid
2 T. softened butter
3 C. confectioners' sugar

Blend well and spoon over cooled cake.