Ingredients<br />Base:<br />½ cup (125 mL) butter, softened<br />2 tbsp (30 mL) icing sugar<br />1½ cups (375 mL) AP flour<br />Topping:<br />1½ cups (375 mL) packed brown sugar<br />¼ cup (60 mL) butter, melted<br />2 eggs, beaten<br />1 tbsp (15 mL) white vinegar<br />1 tbsp (15 mL) dark rum<br />1 tsp (5 mL) vanilla<br />1 cup (250 mL) raisins<br />Preparation<br />In bowl, cream butter with icing sugar; mix in flour until it looks like small crumbs. Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden, 12 to 15 minutes.<br /><br />Topping: Whisk together brown sugar, butter, eggs, vinegar, rum & vanilla; stir in raisins. Pour over baked Base. <br /><br />Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, around 35 minutes. Let cool in pan on rack. Refrigerate 1-2 hours then cut into squares.
