Freeform Rum Bread

Rumbread

I had some free time to kill last weekend, so I thought I'd try my hand at some recipe-less baking. Like most of my baking, it came out a bit on the dense side - I need to learn to accept a wetter looking dough. But in this case, that wasn't a bad thing. The final consistency was a lot like pound cake. A very, very rummy pound cake.

  • 4C all-purpose flour
  • 2tsp baking powder
  • 1C brown sugar
  • 1tsp salt
  • 2 eggs
  • 1/2 vegetable oil
  • 1C milk
  • 3/4C dark rum
  • 1/2tsp cinnamon
  • a handful of raisins - say half a cup
  1. Preheat the oven to 350F. Grease and flour a large loaf pan.
  2. Combine the dry stuff plus raisins in one bowl and the wet stuff in a second bowl. Add the wet bowl to the dry bowl and stir until the dough just comes together.
  3. Pour the dough into the pan and smooth it out to roughly flat.
  4. Bake until a toothpick comes out clean. Mine took about 55 minutes.
  5. De-pan and cool on a wire rack.