3 1/2 cups of butter
1 cup golden raisins
1/3 cup packed light brown sugar
1 cup packed light rum
1 egg
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup butter, chilled
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon cream of tartar
1 teaspoon cream of tartar
1/2 cup white sugar
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3-1/2 cup round pans. Sift together the flour, baking powder, baking soda, and cream of tartar. Set aside.
In a large bowl, cream together the sugar, butter, and vanilla until light and fluffy. Beat in the flour mixture. Stir in the rum and brown sugar alternately with the egg and the flour mixture. Mix in the raisins and golden raisins. Stir in the flour mixture until just blended. Fold in the flour mixture. Spoon batter into prepared pan or pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
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