Preheat oven to 350 degrees. Combine the dry ingredients, set aside. Cream butter, sugar, rum, and lemon juice. Beat in eggs. Stir together the raspberry preserves and sour cream. Add the preserve-sour cream mixture with the flour and sugar-egg mixture until well incorporated, but careful not to over mix.
Spoon batter into a prepared 9-inch loaf pan and bake for 50 to 60 minutes. Cool 10 minutes before removing from pan. Delicious with cream cheese...
Makes 1 loaf