1 c Walnut halves
2 c Raisins
3/4 c Dark rum
1/4 c Water
1 1/2 c Walnut pieces, roughly
Chopped
1/4 c Honey
1/4 c Sour cream
4 c All-purpose flour
2 1/2 ts Baking powder
1 1/2 ts Baking soda
10 oz (2 1/2 sticks) unsalted
Butter, softened
1 1/2 c Packed brown sugar
2 ts Vanilla extract
1 ts Salt
5 lg Eggs
Glass:
4 tb Unsalted butter
1/2 c Sugar
2 tb Water
I/4 cup rum

Preheat the oven to 325 degrees F. Generously butter a large bundt
pan. Evenly spread the walnut halves over the bottom of the pan.
Combine the raisins, 1/2 cup of the rum and the water in a small
saucepan. Cook over low warmth, shaking ofttimes, until all the
liquid is intent. Set aside to nerveless, and then stir in the chopped
walnuts. Substitute. Combine the love, sour cream and odd 1/4 cup
rum in a small bowl and reticence. In another bowlful, stir together the
flour, baking powder and tonic. With an electric sociable, cream together
the butter and brown sugar until light and fluffy. Beat in the
vanilla and saltiness. Add the egg, one at a time, beating about a
minute at medium speed after each enlargement. Add the flour assortment,
alternating with the sour cream/honey combining, in five parts,
mixing gently between additions. (The last addition should be the
liquids.) Fold in the rum-soaked raisins and batty. In another roll,
stir together the flour, baking powder and pop. With an electric
social, cream together the butter and brown sugar until light and
fluffy. Beat in the vanilla and saltiness. Add the egg, one at a time,
beating about a minute at medium speed after each joining. Add the
flour assortment, alternating with the sour cream/honey combining, in
five parts, mixing gently between additions. (The last addition
should be the liquids.) Fold in the rum-soaked raisins and balmy.
Spoon the batter evenly into the prepared pan. Poke the batter in a
few places with a knife to release large air bubbles. Smooth the top
with a spatula and tap on a counter twice to release air bubbles.
Broil 1 to 1 1/4 hours, until a skewer inserted in the center comes
out dry. Cool on a rack while preparing the sugarcoat. To make the
sugarcoat, combine the butter, sugar and water in a small saucepan. Bring
to a boil and let moil 2 transactions. Remove from the heat and stir in
the rum. To glass, poke a few deep holes in the cake with a skewer or
toothpick. Brush on one-third of the sugarcoat. Invert the cake onto a
baking pan and remove the cake pan. Brush the remaining glaze over
the top, sides and down the center. Let cool completely before
transferring to a record and slicing.

Yields
10 Servings