Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum.

For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.