Instructions: Preheat oven to 350 F.

In a large bowl, cream the butter. Add the sugar and beat until light. Add the eggs and vanilla and beat until fluffy. In a separate bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the egg mixture, alternately with the milk, and beat for 1 minute.

Spoon the batter into 6 greased bundt-style muffin cups and bake for 20 minutes, or until a tester inserted in the center comes out clean. Let cool slightly on a wire rack. Spoon the Rum Sauce over the tops of the cakes continually for about 1 hour.

Ladle the Creme Anglaise on each dessert plate. Place 1 cake in the center of each plate and drizzle more Creme Anglaise over each cake. Sprinkle on a few raspberries. Serve immediately.

YIELD: 6 SERVINGS

Rum Sauce:
In a small saucepan, melt the butter and stir in the sugar and water.

Increase heat to high and cook, stirring constantly, for 5 minutes; or until the sugar is dissolved. Remove from heat and add the rum.

Creme Anglaise:
In a medium-sized saucepan, heat the half-and-half until just before boiling. In a medium-sized bowl, beat the egg yolks and sugar with an electric mixer on high speed until the mixture is pale yellow and begins to thicken.

Reduce speed to low and slowly add the hot half-and-half in a steady stream Return the mixture to the saucepan and cook on low heat, stirring constantly, until the mixture begins to thicken and coats a spoon. Remove from heat and stir in the liqueur and vanilla.

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