In a small bowl, stir together raisins, golden raisins and warm rum

Cover and let stand for 20 minutes

Drain

In a medium bowl, whisk together flour, brown sugar, cinnamon and salt

Stir in butter until well combined

Stir in walnuts

In a small bowl, whisk together powdered sugar, milk and rum until combined

Preheat oven to 350 degrees F

Spray 10 inch round cake pan with non-stick cooking spray

In a large bowl, beat butter and sugars until fluffy, about 3-4 minutes

Add eggs one at a time, beating after each addition

Beat in sour cream, vanilla and rum

In a medium bowl, whisk together flour, baking powder and salt

Gradually add dry mixture to wet mixture, beating just until combined

Spread half of the batter into prepared pan

Sprinkle with rum raisins

Top with remaining batter, spreading evenly to edges to pan

Sprinkle with topping

Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted in the center comes out clean

Let cool in pan for 10 minutes, remove from pan to cooling rack

Drizzle with Rum Glaze

Serve warm or room temperature

Store leftovers in refrigerator