Given that I had a cup of rum-soaked raisins that I forgot to put in the train-wreck of a carrot cake from The Sweet Spot, I figured I could find a good pound cake recipe for them. I Googled "rum raisin pound cake" and got a few hits, including one recipe from a 1995 issue of Bon Appetit. No real magic there, no deep searching through the cookbook library, but the recipe worked. Although Bon Appetit's recipe doesn't call for the raisins to be soaked in rum first, I think that the rum bath boosted the cake's flavor. I think it probably could have used a slightly larger glaze recipe, too. All in all, a good recipe.
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