3 tbs. light cream 3 tbs. light rum 1/2 cup soft butter 1 1/2 cup confectioners' sugar 1/2 cup golden raisins
Put cream, rum and butter into blender and blend until smooth. Stop and add 1/2 cup of sugar, then blend until sugar is liquefied. Add remaining sugar, 1/2 cup at a time. When all sugar is added, stop and add raisons, and liquefy a few seconds to chop raisins coarsely.