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1
Preheat the oven to 325 degrees F. Generously butter a large bundt pan.
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2
Evenly spread the walnut halves over the bottom of the pan.
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3
Combine the raisins, 1/2 cup of the rum and the water in a small saucepan.
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4
Cook over low heat, shaking frequently, until all the liquid is absorbed.
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5
Set aside to cool, and then stir in the chopped walnuts.
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6
Reserve.
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7
Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
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8
In another bowl, stir together the flour, baking powder and soda.
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9
With an electric mixer, cream together the butter and brown sugar until light and fluffy.
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10
Beat in the vanilla and salt.
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11
Add the eggs, one at a time, beating about a minute at medium speed after each addition.
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12
Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions.
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13
(The last addition should be the liquids.)
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14
Fold in the rum-soaked raisins and nuts.
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15
In another bowl, stir together the flour, baking powder and soda.
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16
With an electric mixer, cream together the butter and brown sugar until light and fluffy.
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17
Beat in the vanilla and salt.
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18
Add the eggs, one at a time, beating about a minute at medium speed after each addition.
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19
Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions.
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20
(The last addition should be the liquids.)
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21
Fold in the rum-soaked raisins and nuts.
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22
Spoon the batter evenly into the prepared pan.
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23
Poke the batter in a few places with a knife to release large air bubbles.
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24
Smooth the top with a spatula and tap on a counter twice to release air bubbles.
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25
Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry.
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26
Cool on a rack while preparing the glaze.
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27
To make the glaze, combine the butter, sugar and water in a small saucepan.
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28
Bring to a boil and let boil 2 minutes.
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29
Remove from the heat and stir in the rum.
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30
To glaze, poke a few deep holes in the cake with a skewer or toothpick.
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31
Brush on one-third of the glaze.
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32
Invert the cake onto a baking pan and remove the cake pan.
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33
Brush the remaining glaze over the top, sides and down the center.
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34
Let cool completely before transferring to a platter and slicing.
