Rum-Raisin Bundt Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 3 cups cake flour 
• 0.5 cup canola oil 
• 3 tablespoons plus 
• 3 tablespoons rum dark (such as Myers's)
• 3 large eggs 
• 0.7 cup golden raisins 
• 1.3 cups granulated sugar divided
• 1 tablespoon lemon zest grated
• 1 cup milk 2% reduced-fat
• 1 tablespoon orange zest grated
• 1 tablespoon powdered sugar 
• 0.5 teaspoon salt 
• 0.3 cup butter unsalted softened
• 2 teaspoons vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• sieve
• blender
• microwave
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk.
5. Place butter in a large bowl; beat with a mixer at medium speed until smooth.
6. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
9. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter.
10. Pour batter into a 10-cup Bundt pan coated with baking spray.
11. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
12. Remove from pan; place on serving plate.
13. Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute.
14. Remove pan from heat; stir in reserved rum.
15. Brush syrup over warm cake. Cool completely.
16. Sprinkle with powdered sugar.