I prepare two loaves of this raisin bread and freeze one. It freezes very well if put in a resealable plastic bag. To thaw, place the bread at room temperature in a few hours and it will be ready for afternoon tea. You can also reheat in the oven.
6 people made this
20g bicarbonate of soda
3 pinches of salt
260g caster sugar
40g butter, melted
5 tablespoons rum
Method Prep:10min › Cook:45min › Ready in:55min
Sift flour into a bowl with the bicarbonate of 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 C / Gas 7. Butter 2 loaf tins.
Separate the dough in half, and divide between the prepared tins. Bake in the oven for 45 minutes.