1 can (20 oz.) crushed pineapple
1 1/2 c. sugar
1/2 c. softened butter
3 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose 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 (see below)

Drain juice (1 1/4 cups) reserve 1/4 for cake and 3 tablespoons for icing. Cream sugar and butter. Beat in eggs and vanilla.

Combine flour, baking powder, baking soda, allspice and salt. Beat in flour mixture alternately with reserved 1/4 cup of pineapple juice and rum. Stir in pineapple, raisins and nuts. Spoon in a well greased 10 inch Bundt pan.

Bake in a preheated 350°F oven for 50-55 minutes. Invert on wire rack to cool completely. Spoon rum glaze over cooled cake.

RUM GLAZE:

Blend: 3 tbsp. pineapple juice, 2 tbsp. softened butter and 3 c. powdered sugar.