Stir in raisins and orange zest.
Bake at 350 degrees for 1- 1 1/4 hours or until cake tester comes out clean.
Cool and serve with Rum Sauce, if desired, or sprinkle with powdered sugar or can be served with berries and whipped cream.
Keep refrigerated. This cake is best if refrigerated overnight and then dusted with powdered sugar.
1/3 cup butter
2/3 cup sugar
1/3 cup half and half
2 tbsp. rum
1 tsp. vanilla
Combine butter, sugar and half and half in a medium saucepan.
Cook over medium heat, stirring constantly, until butter melts and mixture is slightly thick (about 5 minutes).
Stir in rum and vanilla and cook for a few minutes more.
Cool slightly and serve over cake.