Rum Layer Cake & Frosting
1 c. water
1 c. raisins
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1 c. butter, softened
1-1/2 c. packed brown sugar
1/4 c. dark rum
2 tsp. vanilla
1 tsp. baking soda
1-1/3 c. chopped nuts
Combine water and raisins.
Bring to boiling; remove from heat.
Grease and lightly flour two 9-inch round cake pans; set aside.
In a small bowl, combine flour, baking
powder and spices; set aside.
In a large mixing bowl, beat butter with an electric mixer on med. to high speed for 30 seconds.
Add brown sugar, rum and vanilla, beating until well combined.
Add eggs, one at a time, beating 1 min. after each.
Stir baking soda into cooled raisin mixture.
Add flour mixture and raisin mixture alternately to butter mixture, beating on low after each addition just until combined.
Pour into pans.
Bake at 350 degrees for about 30 minutes or until toothpick inserted near center comes out clean.
Cool cakes in pans 10 min. before removing.
Cool completely on wire rack.