Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           dark rum
   1 1/2  cups          golden raisins
     1/2  cup           granulated sugar
   1      tablespoon    water
     1/4  cup           water
   3      tablespoons   unsalted butter -- softened
   2      tablespoons   dark rum
   1      cup           all-purpose flour
   1 1/4  teaspoons     baking powder
     1/4  teaspoon      nutmeg
     1/4  teaspoon      salt
   1 1/2  cups          plus 2 tbsp. unsalted butter
     3/4  cup           light brown sugar -- firmly packed
   3      large         eggs
   1      teaspoon      pure vanilla extract
     1/2  cup           walnuts -- coarsely chopped

Preparation:

1. In a small pot, bring the rum to a boil. Add the raisins, remove from the heat and cover. Let stand for 1 hour.

2. In a small pot combine the granulated sugar and the 1 Tbsp. Bring to a boil and cook over high heat until the sugar caramelizes and is almost smoking. Remove from the heat and place a sieve over the top of the pot. Stand back from the pot and add the 1/4 cup water. The caramel will splutter. When it stops spluttering, remove the sieve and stir in the 3 Tbsp. unsalted butter until melted. Stir in the 2 Tbsp. rum. Set aside.

3. Preheat the oven to 350OF (175C) Butter and flour an 8-inch deep round cake pan. Whisk the flour, baking powder, nutmeg and salt together in a bowl. With an electric mixer, beat the butter until light and fluffy. Gradually add the brown sugar and beat for 1 minute. Beat in the eggs one at a time, then the vanilla. On low speed, blend in the flour mixture, then the rum-soaked raisins and the walnuts. Scrape the batter into the cake

4. Broil day-old slices of this cake and serve warm with coffee ice cream.