cups milk 3 cups flour 2 packages dry yeast 1/4 cup sugar 1/2
teaspoon salt 8 egg yolks 1/3 cup soft butter 1/2 cup raisins,
sultana 1/4 cup dark rum
Preheat oven to 375 degrees. Bring
one cup of milk to boil. Add 3/4 cup flour, beating until mixture has
become a smooth cool paste. Add yeast to remaining milk. Stir in the sugar and
salt, then add to the flour and milk paste. Let rise for 20 minutes.
Beat in the eggs and enough flour to form a sticky dough. Add the butter.
Knead the dough until smooth and elastic. Let dough rise until double in
volume. Soak raisins in rum. Punch dough down. Work in the raisins and rum.
Grease two cake molds and fill half way. Let rise until double. Bake 40 minutes
until cake is golden brown.