• Line a large baking pan with parchment paper. Lightly spray parchment paper with non-stick baking spray. Set aside.
• In a small bowl, add the raisins. Pour hot water over the raisins and set aside.

Prepare the dough

• On a floured work surface, shape the dough into a 17" circle. Use your hands to gently tear an opening in the center of the circle about 5" wide.
• Flatten the dough using either a rolling pin or your hands to make a flat circle. Set aside.

Prepare the filling

• Drain the water from the raisins. Set aside.
• In a medium-size mixing bowl, combine together light brown, orange zest, pecans, raisins, and rum extract. Spoon the mixture around the middle of the circle.
• Wrap the dough from the outside of the circle to the inside of the circular shape. Pinching the dough together to seal it and tucking the edges under the middle of the dough.

Completing the cake

• Spray the top of the dough with non-stick spray and cover with plastic wrap. Place the dough in a draft free location for 30 minutes to allow the cake to rise.
• While the cake is rising. Preheat oven to 350°F.
• After the cake has risen, bake in the preheated oven for 15 -20 minutes, or until the cake is golden brown. Remove from the oven. Place the baking sheet on a wire rack to allow the cake to cool completely before adding the glaze.

Make the glaze

• In a medium bowl, mix together confectioners sugar, heavy cream, and vanilla until smooth.
• Pour the glaze over the entire cake, allowing some to drip down the sides of the cake.
• Sprinkle the colored sprinkles on the glaze, alternating the colors as you decorate.
• Prior to serving, insert the baby somewhere under the cake.
• Slice, serve, enjoy!