Spray 2 (9 inch) layer cake pans with Baker's Joy. Using favorite spice or yellow cake mix, prepare and bake according to package directions, substituting 1/4 cup rum for 1/4 cup of the liquid or adding 1/2 teaspoon rum flavoring. Split cooled cake layers horizontally. Spread creamy rum frosting between layers and on top. Garnish with reserved raisins and walnut halves.

CREAMY RUM RAISIN FROSTING:

1/2 c. golden raisins
1/4 c. rum
1 tsp. Knox unflavored gelatin
2 tbsp. cold water
2 tbsp. sugar
2 c. (1 pt.) whipping cream

In small bowl, combine raisins with rum. Let stand 30 minutes; drain. Reserve rum and raisins. In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 1 minute. Add sugar and stir until dissolved; stir in reserved rum. Remove from heat; cool completely.

In large bowl, combine whipping cream with gelatin mixture; beat until stiff. Fold in reserved raisins, saving 2 tablespoons for garnish. Makes about 5 1/2 cups frosting.