1 can (20 oz.) crushed pineapple, drain & reserve juice
1 1/2 c. sugar
1/2 c. butter
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

Cream sugar and butter. Beat in eggs and vanilla. Add dry ingredients alternately with 1/4 cup juice and rum. Stir in raisins, walnuts and pineapple. Bake in bundt pan (sprayed with Pam) at 350 degrees for 50 to 55 minutes.

RUM GLAZE:

3 tbsp. rum
3 tbsp. pineapple juice
2 tbsp. butter
3 c. 10x sugar

Drizzle glaze on cooled cake; garnish with walnut halves.