Steps:

• Preheat oven to 350°F.
• In a bowl, combine the warm water, yeast, and sugar. Lightly stir the mixture just enough to dissolve the sugar and yeast.
• In another bowl, combine the flour and the yeast mixture and whisk for about two minutes, just enough to mix the gluten.
• Gradually add the butter and continue mixing the batter for a few more minutes, until the butter is well-combined with the batter. Set aside.
• Drain the raisins, but make sure to set aside the rum since you’ll be using it later.
• Add the raisins to the batter. Fold in the raisins to combine it well with the batter.
• Prepare the mold (or molds, depending on the size) by brushing it with melted butter.
• Pour the batter into the mold. Make sure to only fill it halfway. Let it rise for about 20 minutes in a warm area.
• Once it's doubled in size, bake it for 15 to 20 minutes in the preheated oven. Note: Halfway through baking, turn the cake around to even out the cooking, in case the oven doesn’t heat up evenly.
• Once it turns golden brown, or when it is dry enough that it easily comes out of the mold, it is done. Set it on a cooling rack.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.