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1 pound (4 sticks) butter
PURE
3 cups sugar
5 eggs
3/4 cup golden raisins
1/3 cup Parrot Bay coconut rum
1/2 cup chopped walnuts
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

• Preheat oven to 350 degrees.
• With a mixer, cream butter.
• Add sugar, a little at a time.
• Add eggs, 1 at a time, beating after each addition.
• Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
• Mix in vanilla.
• Drain any remaining rum from the raisins.
• Fold in raisins and nuts.
• Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Even the SIL’s dog liked it. Thank goodness we’d already cut our pieces out!