- 1/2 Cup California Zante currants
- 1/2 Cup California raisins
- 3 Tablespoons rum
- 1/3 Cup slivered almonds
- 2 Packages (1/4 ounce each) dry yeast
- 1 Cup warm (105°F to 115°F) milk
- 3 Cups all-purpose flour
- Pinch of salt
- 3 Tablespoons granulated sugar
- 3 eggs, lightly beaten
- 1 stick (4 ounces) butter, melted
- Sifted powdered sugar
In a small bowl, soak currants and raisins in rum. Set aside. Preheat oven to 375°F. Generously butter a 9-inch bundt pan and press almonds into butter. Refrigerate until needed.
In a small bowl, stir yeast into milk. Into a large mixing bowl, sift flour and salt. Make a well in center and add yeast mixture, sugar, eggs, and melted butter. With mixer on low, beat well. Stir in the fruit and rum. Spread batter into pan. Cover with a damp cloth and let stand in a warm place for 30 minutes, or until mixture has risen to 1 to 2 inches below pan’s top. Bake at 375°F for 45 to 50 minutes, or until a tester comes out clean. Let stand for a few minutes, then turn out on a rack to cool. Dust with powdered sugar.
From: Home Made Best Made, a Reader’s Digest Cookbook