Combine the first 6 ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar.
Beat the egg whites until stiff and fold in the sugar using a metal spoon. Cover the pudding with the meringue and bake in a cool oven 300 degrees for 20 minutes until the meringue is lightly browned.
Beat egg whites until they form peaks. Add egg yolks, one at a time. Add rest of ingredients except flour. Beat well with electric mixer. With wooden spoon (do not use mixer), fold flour into mixture with motions to the same direction, until well mixed. Bake in 350 degree oven for approximately 30 minutes or until golden brown and inserted knife comes out clean. Leave cake on pan and prick all over with a fork or toothpick. Pour rum syrup all over cake and let stand until cool. Cover with custard and sprinkle with raisins.
Rum Syrup: Mix 2 cups of sugar, 1 cup of water, 1 cup white corn syrup, 1 tsp. Vanilla and 1 tsp. Ground cinnamon. Cook over medium heat until thick. When cool, add 1 cup of dark rum. Pour over cake.
Custard: Mix 3 cups of milk, 1 can condensed milk, 3 beaten egg yolks, 1/2 stick of margarine and 3/4 cup corn starch. Mix well. Cook over medium heat, stirring constantly (so that custard doesn't get lumpy) until it comes to a boil and custard has thickened. Spread over cake and sprinkle raisins on top.