Raisin, hazelnut and almond cake

Directions:
Preheat the oven to 180°C (350°F).
In a bowl, soak the raisins in the rum for 15 minutes (optional).

Meanwhile, mix the flour, baking powder and salt in another bowl.

In a large bowl, whisk the eggs with the sugar until frothy.

Gradually add the melted butter to the egg-sugar mixture.

Add the dry ingredients (flour, yeast, salt) and mix well.
Drain the raisins and add them to the dough with the hazelnuts and flaked almonds.

Pour the batter into a greased and floured cake tin.
Bake for 40-45 minutes, or until the cake is golden brown and a toothpick comes out clean.

To make the Raisin, Hazelnut and Almond Cake a success, it is important to prepare the ingredients carefully.