Rum Raisin Ring Cake

By LRay

From Norma Joyce White's Recipe File

Ingredients

• Cake:
• 1 Can (20 ounce) CRUSHED PINEAPPLE With Juice
• 1 1/2 Cups SUGAR
• 1/2 Cup BUTTER (Softened)
• 3 EGGS
• 1 Teaspoon VANILLA
• 2 1/2 Cups FLOUR
• 1 Teaspoon BAKING POSDER
• 1 Teaspoon SODA
• 1 Teaspoon ALLSPICE
• 1 Teaspoon CINAMON
• 1/2 Teaspoon SALT
• 1/2 Cup DARK RUM
• 1 Cup RAISINS
• 1 Cup Chopped WALNUTS
• Rum Glaze:
• 3 Tablespoons DARK RUM
• 3 Tablespoons PINEAPPLE JUICE
• 2 Tablespoons Softened BUTTER
• 3 Cups POWDERED SUGAR

Preparation

Step 1

Cake:

Drain pineapple, removing 1 & 1/4 cup of PINEAPPLE JUICE. Save 1/4 cup of PINEAPPLE JUICE for cake and 3 tablespoons for the glaze.
Cream BUTTER and SUGAR.
Beat in EGGS and VANILLA.
Combine FLOUR, BAKING POWDER, SODA, SPICES & SALT.
Beat in flour mixture divided into thirds - alternately with 1/4 cup JUICE and RUM.
Stir in PINEAPPLE, RAISINS and WALNUTS.
Pour in well greased 10-inch Bundt pan.
Bake 350 degrees for 50 to 55 minutes.

Rum Glaze:

Beat until blended:
3 Tablespoons DARK RUM
3 Tablespoons PINEAPPLE JUICE
2 Tablespoons Softened BUTTER
3 Cups POWDERED SUGAR