Layer cake with a rum batter and brown-sugar raisin filling.

Steps

1. Melt 2 tbsp margarine, remove from heat.
2. Add brown sugar, 3 tbsp flour and raisins, mix well, and set aside.
3. Combine flour and baking powder.
4. Cream 1/2 cup margarine with granulated sugar until fluffy.
5. Beat in eggs.
6. Fold in flour mixture alternately with rum.
7. Pour 1/2 batter into a greased waxed-lined 9 inch round tin.
8. Sprinkle raisin filling reserving 3 tbsp for top of cake.
9. Pour remaining batter and sprinkle remaining filling.
10. Bake for 50–60 min. or until cake springs back when touched by finger. Cool in pan 10 min. Turn out and remove paper.
11. Blend 1/4 cup icing sugar and water and drizzle over cake.