Instructions

To Make the Cake

1. The night before you are going to make your cake. Add the raisins and rum to a bowl. Let soak overnight. Next day, drain, reserving the excess rum.
2. Preheat oven to 325°F. Grease and flour a medium bundt pan and set aside. (About a 6 cup or 9 cup bundt pan)
3. In a bowl, combine GF flour, baking powder and salt. Whisk to combine then set aside.
4. In a measuring cup or another bowl combine evaporated milk and 1/4 cup of the reserved rum from the soaked raisins, then set aside.
   In the bowl of stand mixer or using a hand mixer. Combine butter and brown sugar. Cream together then add the eggs one at a time mixing between additions. Once all the eggs have been added, add the vanilla and mix again.
5. Next, add the flour alternately with the milk and rum mixture in 3 batches, beginning and ending with flour scrapping the sides down as needed.
6. Gently fold in the rum soak raisins. Pour the batter into the bundt pan smoothing out the top.
7. Bake in the middle of the oven for 70-75 minutes rotating half way through, and a tester comes out clean and the top is golden.
8. Let sit in the bund pan for about 5 minutes before transferring to a cooling rack

To make the glaze:

1. In a measuring cup or bowl, combine icing sugar with 1 1/2 - 2 tablespoons of rum.
2. Mix until a smooth glaze forms. If it is too thick add a little more rum and if it is too thin add a little more icing sugar.
3. Drizzle over the warm cake, then slice and serve.