spiced rum cake

from intermezzo magazine, i haven't made this yet but it looks too good to pass by

• Ready In: 1 hr 15 mins
• Serves: 12-16

Ingredients

• 4  eggs
• 2  cups sugar
• 1  cup  vegetable oil
• 1⁄2 cup honey
• 1  cup molasses
• 1⁄2 cup dark rum
• 1⁄4 cup  strong coffee
• 4  cups flour
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 3⁄4 cup raisins

• glaze

• 2  cups confectioners' sugar
• 1⁄4 cup dark rum
• 1  tablespoon water

Directions

1. preheat oven to 325.
2. grease and flour a bundt pan.
3. in a medium bowl mix oil, honey, molasses, rum and coffee.
4. in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins.
5. in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well.
6. pour into bundt pan,bake for 1 hour.
7. remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together.
8. when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.