Rum Raisin Loaf

Rum Raisin Loaf

Be the 1st to save!

1 person made this

This is a yeast less raisin loaf that can be eaten warm or cold with butter and jam or alone. It also freezes well so is a good stand-by for unexpected guests.


Serves: 12 

  • 360g flour
  • 20g bicarb soda
  • 3 pinches of salt
  • 260g caster sugar
  • 40g butter, melted
  • 5 tablespoons rum
  • 2 eggs
  • 200ml milk
  • 200g raisins

Preparation:15min  ›  Cook:45min  ›  Extra time:30min resting  ›  Ready in:1hour30min 

  1. Sift flour into a bowl with the bicarb soda, salt and sugar.
  2. Pour in the melted butter in the centre then add rum, eggs one by one and milk gradually.
  3. Mix well until smooth. Add the raisins and mix. Set aside for 30 minutes at room temperature.
  4. Preheat oven to 220 degrees C. Butter 2 bread tins.
  5. Pour half of dough into each tin and bake in the oven for 45 minutes.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate