1 (20 oz.) can crushed pineapple in juice
1 1/2 c. sugar
1/2 c. butter, softened
3 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. dark rum
1 c. raisins
1 c. chopped walnuts
Rum Glaze

Drain pineapple, pressing out 1 1/4 cups juice. Reserve 1/4 cup for cake and 3 tablespoons for icing. Cream sugar and butter. Beat in eggs and vanilla. Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture in thirds, alternating with 1/4 cup pineapple liquid and rum. Stir in pineapple and raisins and nuts.

Spoon into WELL GREASED 10 inch bundt pan. Bake at 350 degrees for 55-60 minutes until toothpick inserted comes out clean. Invert on wire rack. Cool completely.

RUM GLAZE:

Beat until blended:

2 tbsp. dark rum
2 tbsp. pineapple juice
2 tbsp. softened butter
2 c. powdered sugar