Rum-Glazed Citrus Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter at room temperature
• 0.5 cup candied citrus peel chopped
• 1 cup firmly dark-brown sugar packed
• 0.3 cup rum dark
• 4 large eggs 
• 2 cups flour all-purpose
• 1 cup golden raisins 
• 5 oz optional: lemon rinsed
• 0.3 cup orange marmalade 
• 2  oranges rinsed (1 lb. total)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• sieve
• blender
• loaf pan
• skewers

Directions

1. In a bowl, mix raisins, candied peel, and 1/4 cup rum.
2. Let stand 20 minutes.
3. Meanwhile, grate peel and squeeze juice from 1 orange and the lemon; reserve. Thinly slice remaining orange, discarding ends; cut slices into half-moons. Arrange slices attractively over bottom and up sides of a buttered 9- by 5-inch loaf pan.
4. In a bowl, with a mixer on medium speed, beat butter and sugar until well blended.
5. Add eggs, one at a time, beating well after each addition.
6. Add grated orange and lemon peel and 2 tablespoons each orange and lemon juice (reserve remaining for other uses).
7. Add flour, baking powder, baking soda, and salt and beat on low speed until well blended. Stir in rum-steeped raisins and candied peel. Scrape batter into prepared pan, taking care not to disturb orange slices; smooth top level.
8. Bake in a 350 oven until a wooden skewer inserted in the center comes out clean, 50 to 60 minutes.
9. Let stand 10 minutes, then run a knife blade gently around edges to release cake; invert onto a wire rack.
10. In a 1- to 2-quart pan over medium heat, stir marmalade and remaining 2 tablespoons rum until hot.
11. Pour through a fine strainer into a small bowl.
12. Brush glaze all over warm cake.
13. Let cool to room temperature, about 1 hour, then cut into slices to serve.