Rum Raisin Ring Cake

By LRay

Ingredients

• 1 can (20 oz.) Dole Crushed Pineapple in syrup or juice
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 3 eggs
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. allspice
• 1/2 tsp. salt
• 1/2 cup dark rum
• 1 cup raisins
• 1 cup chopped walnuts

Details

Servings 16
Cooking time 55mins
Adapted from tastebook.com

Preparation

Step 1

1 Drain pineapple, pressing out 1 1/4 cups pineapple syrup or juice; reserve 1/4 cup for cake and 3 tbsp. for icing.

2 Cream sugar and butter. Beat in eggs and vanilla. Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture in thirds, alternately with reserved 1/4 cup pineapple liquid and rum. Stir in pineapple, raisins and nuts.

3 Spoon into well greased 10-inch bundt pan. Bake in 350° oven 50 to 55 minutes until wooden stick inserted comes out clean. Invert on wire rack to cool completely. Spoon Rum Glaze over cooled cake.

4 Rum Glaze:

Beat until blended 3 tbsp. dark rum, 3 tbsp. reserved pineapple syrup or juice, 2 tbsp. softened butter and 3 cups powdered sugar.