I put off using this recipe (from Family Style) for years, because I never have rum. Then, I read the recipe. There are a grand total of two tablespoons of rum in the whole thing, and its only purpose is for soaking the raisins. And so, I used vanilla extract instead. Sorry Trent! I also added a little cinnamon. It was delicious. It was so good, in fact, that I wonder why Ina hasn’t made more variations on this in later cookbooks. Maybe because it doesn’t photograph well? I could see a citrus-y version with Grand Marnier and dried cranberries, or a chocolate version with a shot of espresso.