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Spiced Apple Rum Cake with Rum Raisin Swirl

When someone gives you several pounds of raisins, your apple trees are loaded with fruit, and it's you favorite season of all you make a cake.
I had zero direction when I set out to make this. All I knew was that I wanted to make an apple dessert and use up some of the raisins I had.
I had soaked some raisins in brandy the week before to use in oatmeal cookies but wasn't thrilled with the results. 
The raisins took on the flavor of the rum and created a nice filling with the brown sugar (I may add nuts next time for a little something extra). The cake came out beautifully but I felt it looked a bit plain so I decided to use the rum I drained off the raisins for a butter rum glaze. I boiled it for a few minutes to take the alcohol bite out of it and make it a bit more kid friendly. River loved it but Madden picked out the apples and raisins. The adults gave it high marks so we are sharing the recipe. 
For Swirl
1/2 C Brown Sugar
1C Raisins 
3/4 C Rum

For Cake
2/3 C Brown Sugar
2/3 C White Sugar
1/2 C Butter
1/2 C Oil
4 Eggs
2 tsp Vanilla
3 C Flour
1 1/2 tsp Cinnamon
3/4 tsp Cloves
3/4 tsp Nutmeg
2 tsp Baking Powder
1 tsp Salt
1 C Milk
4 C thinly sliced Apples

Glaze
1/2 C Butter
1 C Brown Sugar
1/4 C Rum, reserved from draining off of raisins 
1 tsp Vanilla
A few hours or up to a day before you want to bake, cover raisins in rum in a small container. When raisins have absorbed some of the rum drain the raisins reserving the rum to be used in the glaze.

Preheat oven to 350 and grease and flour Bundt pan. 

In a small bowl mix together drained raisins and brown sugar. Set aside.

In a large bowl mix together sugars, butter and oil. Add in eggs one at a time mixing until thouroghly combined. Add in vanilla.

In a separate bowl whisk together flour, spices, salt and baking powder. 

Mix flour and milk into wet ingredients, alternating between milk and flour until just combined.

Mix in sliced apples. Pour about half of the batter into prepared pan. Carefully spoon raisin mixture along the center of the batter. Any raisin mixture that isn't sealed in by the batter will leak out of the cake and not look as pretty. 
Top raisin mixture with remaining batter and bake cake 65-70 minutes. 

Let cake cool for 10 minutes before flipping onto wire rack to cool.

While cake cools make the glaze in a small saucepan. Combine butter, sugar, and rum and bring to a gentle boil for about three minutes. 

Place cake that's on a wire rack over a baking sheet. Pour hot glaze over warm cake, taking the glaze that collects on the sheet pan and pouring it  back into saucepan to repeat the process three times. Allow cake to cool and enjoy.

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