Rum Raisin And Hazelnut Bread

1. 1

   Soak the raisins in the rum for 2-3 hours. Meanwhile, preheat the oven to 300u00b0F. Spread out the nuts on a baking tray and roast in the oven for 10-15 mins. Remove from the oven and increase the temperature to 350u00b0F. Allow the nuts to cool, then put half in a food processor and blitz until they are finely ground.

2. 2

   In a bowl, blend the sugar, vanilla extract, a pinch of salt and the butter. Add the eggs, one by one, and beat to create a light and fluffy mixture. In a separate bowl, sift the flour and the baking powder. Fold the flour into the butter mixture, alternating with a 1/2 cup of milk, and mix well. Divide the cake mixture into 2 equal portions. Into one half, mix the soaked raisins into the other half mix the nuts and 2 tablespoons of milk.

3. 3

   Grease a 12 inch loaf pan and dust it with flour. Pour the nut mixture into the loaf pan, then pour in the raisin mixture. Bake for about 1 1/4 hours. Use a wooden skewer to test whether the cake is done by inserting it into the middle of the cake: it should come out clean. If the cake looks as if the top is baking too quickly, cover it with foil. Remove the cake from the oven and allow it to cool for 15 mins on a wire rack, then remove it from the pan and let cool completely.

4. 4

   To serve, sprinkle with powdered sugar and cut into slices.

* Per serving · 4 servings · Values may vary.

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