• 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

Nutrition Facts Per Serving

Calories 140 (Calories from Fat 35%); Total Fat 6 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 40; Sodium 25; Potassium 103; Total Carbohydrate 19; Dietary Fiber 1; Sugars 6; Protein 3; Calcium 27; Iron 1;

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