Rum and Raisin Cake

Preheat oven to 350°F (180°C).

Toss raisins, sultanas and cherries in ¼ cup of flour in a small bowl.

Combine remaining flour, baking powder and salt in a medium bowl. Set aside.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add eggs one at time, beating after each one until well blended.

In another medium bowl, combine 6 tablespoons dark rum, vanilla and Evaporated Milk. Set aside.

Add flour mixture and milk mixture to creamed butter alternating the additions.

Beat until ingredients are combined thoroughly.

Pour into greased and floured bundt pan.

Bake in a preheated oven at 375 °F for 40 – 50 minutes or until a wooden pick comes out clean when inserted.

Leave to cool on a wire rack for 10 minutes.

Turn cake out of pan and leave to cool completely on wire rack.

Mix icing sugar with remaining tablespoon of run and drizzle over top of cake.