Pumpkin Rum Pound Cake

3 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 tablespoon ground orange peel
3 eggs
2 1/4 cups granulated sugar
1 (16 ounce) can pumpkin
3/4 cup melted butter
1/4 cup milk
1/4 cup dark rum
1 cup 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 degrees F. Dust with confectioners' sugar or frost as desired.