1/4 c. Raisins
1 Tbsp. Rum
1/3 c. Milk
1 Envelope Yeast
1 c. Flour
1/4 c. Granulated Sugar
2 Eggs
1/8 tsp. Salt
1/4 c. Butter, softened

Soak raisins in 1 Tbsp. rum.
Heat milk to 105°F.
Sprinkle yeast over top of milk, let stand 10 minutes.
Mix in flour, sugar, eggs and salt.
Cover and let rise one hour in a warm place.
Beat in butter until mixture is no longer sticky.
Stir in raisins.
Drop by spoonfuls into 12 greased muffin cups.
Cover and let rise until doubled, about 1 1/2 hours.
Bake 10-12 minutes at 400°F.
Dip each cake into glaze mixture.
Repeat until all liquid is absorbed.

Glaze:
1 1/2 c. Granulated Sugar
1 1/2 c. Apricot Nectar
2 tsp. Lemon Juice
1/2 c. Rum

Stir together sugar, apricot nectar, lemon juice and rum.