PUMPKIN RUM POUND CAKE

3 C. sifted flour
1 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 T. pumpkin pie spice
1 T. ground orange peel
3 eggs
2 1/4 C. sugar
1 (16 oz.) can pumpkin
3/4 C. melted butter
1/4 C. milk
1/4 C. dark rum
1 C. raisins

Sift together flour, baking powder, salt, baking soda, pie spice and orange peel; set aside. Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and rum; add alternately with flour mixture to pumpkin mixture. Stir in raisins. Pour into well greased Bundt pan or 2-quart cake mold. Bake 55 to 60 minutes at 350°F. Dust with powdered sugar or frost as desired.