To Make the Brown Butter:

1. Place the butter in a small saucepan over medium heat. 
2. Allow the butter to melt fully, then begin gently stirring. Continue stirring constantly. 
3. The butter will go through stages. At first, it will simply look like melted butter. Continue stirring.
4. The next step of browned butter is the foamy step. This is the longest part of the browned butter process. Continue stirring.
5. The foamy brown butter will lessen (but not eliminate entirely), and you’ll start to notice browned bits on the sides and bottom of your saucepan. These are browned milk solids, and this is the objective!
6. Once you see the browned bits on the bottom of your saucepan, remove the brown butter to a heat-proof bowl or mason jar to cool completely. If you allow the brown butter to remain in the saucepan, it will burn.
7. Once the brown butter has come to room temperature, allow it to chill in the refrigerator until 45 minutes to an hour before your baking time. This butter is going to be creamed for our recipe, so it needs to be re-solidified.

To Prep the Raisins:

1. Place raisins in a small bowl. 
2. Heat spiced rum over medium heat, just until warm. Do not boil.
3. Pour spiced rum over raisins, and cover with plastic wrap. Set aside until ready to use.

To Make the Batter:

1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the finished product.
2. In a medium bowl, sift together the flour, baking soda, kosher salt, cinnamon, allspice, and nutmeg. 
3. Place the room temperature brown butter and oil in a large mixing bowl, or the bowl of your stand mixer.  Mix on low speed until smooth.
4. Slowly add the granulated sugar and brown sugar and mix on medium speed until the mixture is light and fluffy.  
5. Add eggs, one at a time, mixing each egg until it’s fully incorporated before adding the next egg.  Scrape the bowl as needed to ensure even mixing.
6. Add vanilla extract and mix until thoroughly combined.  
7. Add half of the flour mixture and mix on low speed until nearly combined.
8. Add all of the sour cream and mix on low speed until nearly combined.  
9. Add the second half of the flour mixture and mix on low speed until nearly combined.  Stop mixing just before the mixture is fully together.
10. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.
11. Remove the raisins from the spiced rum, and place them in a small bowl. Reserve the spiced rum because you’ll need it later!
12. Cover the raisins with two tablespoons of flour. Stir to combine, then fold into the batter.
13. Grease a 10-12 cup bundt pan as you normally would and place the batter in the pan.
14. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 212°F.  
15. Allow the cake to rest for ten minutes, then invert onto a cooling rack to cool completely.

To Make the Butter Rum Reduction:

1. Combine macerating liquid, sugar, vanilla, allspice, and salt in a small saucepan.
2. Bring the mixture to a boil, then whisk occasionally until the solids are completely dissolved.
3. Remove from the heat and add pure vanilla extract and butter.   Stir gently until the butter is completely melted.  This recipe makes enough butter rum reduction to brush and pour over the cake multiple times.
4. Using a pastry brush, gently brush the warm butter rum simple syrup over the entire cake.  This step can be repeated multiple times while the cake is warm.  It’s recommended to wait about ten minutes between simple syrup layers.
5. If you’re trying to make a more boozy rum cake, you can poke holes in the top of the cake and pour the butter rum simple syrup directly over the holes.  I would only recommend doing this once though.
6. Allow the cake to cool completely.

To Make the Cinnamon Cream Cheese Glaze:

1. Place the cream cheese in a medium sized mixing bowl.
2. Use a hand mixer to mix the cream cheese until it is completely smooth. 
3. Place the confectioner’s sugar, fine sea salt, cinnamon, vanilla extract, and 1 ½ tbsp of whole milk into the mixing bowl. 
4. Using a small whisk, stir gently to combine. Stir until the confectioner’s sugar no longer collects moisture from the milk or the cream cheese. 
5. If necessary, add up to 1 ½ tbsp more of whole milk, but do it ½ tsp at a time.
6. The final glaze should be the consistency of thick honey, and should pour easily over the sides of the cake. Use a spoon, spouted measuring cup, or squeeze bottle to spread the glaze over the cake.
7. Enjoy!