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

Drain pineapple pressing out 1 1/2 cups of syrup or 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, baking soda, allspice and salt. Beat in flour mixture in thirds, alternating with reserved 1/4 cup of pineapple liquid and rum. Stir in pineapple, raisins and nuts. Spoon into well greased 10" bundt pan. Bake at 350 degrees for 50 to 55 minutes until pick comes out clean. Cool completely. Spoon Rum Glaze over cooled cake. See Rum Glaze recipe in Potpourri section.