Cake:
1 c. Raisins
1 c. Water
3/4 c. Granulated Sugar
3/4 c. Butter, softened
1 Egg
1 1/4 c. Cake Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Allspice
1/2 c. Walnuts, chopped
2 Tbsp. Dark Rum

Cook raisins in water for 10 minutes.
Drain water off of raisins setting aside 1/2 c. of liquid.
In a large bowl cream together sugar, butter, and egg.
In a separate bowl mix together flour, baking powder, salt, cinnamon and allspice.
Beat in dry ingredients alternately with reserved raisin water.
Stir in raisins, nuts and rum.
Pour into greased and floured 9″ x 13″ pan.
Bake 25-30 minutes in 350°F or until a toothpick comes out clean.
Let cool.
Drizzle butter rum glaze over top of cake.

Butter Rum Glaze:
1 c. Powdered Sugar
2 Tbsp. Butter, softened
1/2 tsp. Vanilla
1 Tbsp. Dark Rum

Mix all ingredients in bowl.