1/2 c. dark rum
1/2 c. raisins
1 1/2 c. regular flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1 tsp. cinnamon
1 tbsp. light rum
1 stick (4 oz.) unsalted butter, at room temperature
1 c. brown sugar, packed
3 eggs, separated, at room temperature
1/2 tsp. vanilla
2 very ripe, medium bananas (about 1 c.)
1/3 c. plain yogurt
1/2 c. ground walnuts, packed
2/3 c. confectioners' sugar
2 tbsp. minced ginger for garnish

Preheat oven to 350 degrees. Grease and flour 9-inch springform pan.

In small saucepan, set the dark rum over moderate heat until warm, about 3 minutes. Remove from heat and add raisins. Set aside to cool, about 20 minutes.

In a medium bowl, combine the flour, salt, baking powder, baking soda, ginger and cinnamon. Whisk to blend thoroughly.

In a medium bowl, beat together the butter and brown sugar on high speed for 2 minutes, until fluffy. Add the egg yolks and vanilla and beat on medium speed for 1 minute. Add the banana puree and the yogurt and mix on medium speed until smooth, about 1 minute.

In medium bowl, beat the egg whites until stiff but not dry. Add the flour mixture to the banana mixture and beat on low speed, until just blended. Drain. The raisins and stir into the batter. Gently stir 1/3 of the egg whites into the batter to lighten the mixture. Fold in the remaining egg whites. Then fold in the ground nuts.

Transfer batter to prepared pan and bake for 45 minutes, or until cake tester inserted comes out clean. Let cool for 10 minutes in the pan on a rack, then remove the sides and let cool completely.

In a small bowl, combine confectioners' sugar, light rum and milk; stir to blend well. Pour this glaze over the cooled cake, allowing it to drip down the sides. Garnish the top of the cake with the minced crystallized ginger.