Preheat oven to 180°C (350°F). Grease a cake pan.
In a bowl, combine the raisins and rum and let them soak for 30 minutes.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the milk and mix well.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture and mix until you have a smooth batter.
Add the rum and raisin mixture to the batter and gently fold it in.
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before removing from the pan and serving.
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