Rum Raisin Loaf
(3)
1 hour 30 minutes
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.
Elisabeth
2 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Extra time:30min resting ›
Ready in:1hour30min
- Sift flour into a bowl with the bicarb soda, salt and sugar.
- Pour in the melted butter in the centre then add rum, eggs one by one and milk gradually.
- Mix well until smooth. Add the raisins and mix. Set aside for 30 minutes at room temperature.
- Preheat oven to 220 degrees C. Butter 2 bread tins.
- Pour half of dough into each tin and bake in the oven for 45 minutes.
