Generously grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
Add raisins and rum into a small saucepan, bring the mix to a boil, then turn the heat off and set aside to cool.
Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl and set aside.
Whip butter and sugar together until they are light and fluffy.
Whip in the eggs. Set aside.
Whisk the sour cream and the milk together in a bowl.
Whip the dry ingredients and the milk/sour cream mix into the cake batter in two to three batches, alternating between the two and starting with the dry ingredients. Continue to whip the batter until it is smooth.
Drain the raisins and mix them into the batter by hand.
Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (~45 minutes).
Let the cake cool, then release it from the pan.
For the glaze:
Whisk the powdered sugar with the rum, then pour on the cake. (Start with 1 tablespoon rum, then add more until you have a slow-flowing glaze.)
*You can use either light or dark rum for this recipe.
Chai-Spiced Rum Raisin Bundt Cake https://thespicetrain.com/chai-spiced-bundt-cake-with-rum-raisins/