Preheat oven to 350°F.

 Finely grind the ginger in a food processor. 

Add the citrus, and pulse until finely ground but not mushy. 

Set the mixture aside. In the same food processor bowl, cream the oil, rum, sugar, and eggs. 

Mix the flour with the baking soda and salt in a bowl. Add the flour mixture alternately with the juice, pulsing only until well combined. 

 Add the reserved citrus mixture, the banana and raisins, and pulse just until combined. 

Pour the batter into a greased 10-inch tube pan.

Bake 1 hour or until a knife inserted in the center comes out clean. 

Unmold and invert to cool.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.