- 1 ⅓ Cups California Raisins
- 1 ¼ Cups Dark Rum
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Tablespoon + 1 teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1 Teaspoon Kosher Salt
- 1 Stick of Butter, softened
- 1 Cup Brown Sugar
- Zest of 2 lemons
- Zest of 2 oranges
- 2 Teaspoons Vanilla Extract
- 3 Eggs
- ¼ Cup Vegetable Oil
- 1/3 Cup California Raisins
- 1/3 Cup Dark Rum
- 3/4 Cup Powdered Sugar, sifted
- 1/4 Cup + 2 Tablespoons Milk
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Put California Raisins and rum in a small saucepan. Heat uncovered on low until boiling, about 4 minutes. Turn off heat after boiling, set aside and allow to come to room temperature.
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Preheat the oven to 350F degrees. Sift flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a bowl, and set aside.
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Place butter and brown sugar, lemon zest and orange zest in a bowl and whip on high speed for five minutes until light and fluffy with an electric mixer. Add vanilla, then add eggs one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Then add the vegetable oil. Mix on high for another three minutes.
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Add dry ingredients, in three portions. Scrape down the sides after each addition. Do not over mix! Mix just until combined.
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Fold in rum and California Raisins with a spatula. Pour batter into the bundt pan and smooth top with spatula. Tap the pan against the table to remove air bubbles and pockets.
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Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.
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Heat rum and raisins in the microwave for 30 seconds. Allow to cool to room temperature. Blend milk with California raisins and rum mixture until smooth. Whisk together with sifted powdered sugar. Spoon or pipe onto bundt cake.
**Cake can be served warm. Ideally, invert cake onto a plate, wrap in plastic to mature flavors overnight, and then enjoy with glaze.