Ingredients
- 200 g of butter at room temperature
- 200 g of sugar
- 4 eggs
- 250 g of flour
- 1 sachet of baking powder (16 g)
- 120 g of raisins
- 30 ml of rum
- Zest of 1 orange
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Macerate the raisins in the rum 20 min and drain them.
- Preheat the oven to 170C.
- Put the butterfly on, add the butter and the sugar and beat 3 min/speed 3.5.
- Add the eggs one by one and beat 2 min/speed 4.
- Remove the butterfly, add the flour, the baking powder, the zest and the salt and mix 20 sec/speed 3.
- Coat the raisins in flour and add them with the spatula.
- Pour into a greased and floured loaf mold.
- Bake 45 min at 170C until a skewer comes out clean.
- Let it cool and unmold onto a rack.
Tips
- Coating the raisins in flour prevents them from sinking.
- The butter must be soft, not liquid.
- It stays tender for several days well wrapped.
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