Rum Raisin Cake

Directions

1. 1
   Preheat the oven to 170 degrees Celsius.
2. 2
   Place the raisins in a bowl and add the rum (except for 2 tablespoons) and allow them to marinate for 30 minutes, stirring occasionally.
3. 3
   Add the eggs and sugar to a bowl and beat until foamy.
4. 4
   In another bowl, cream the butter and add the flour sifted with the baking powder, the beaten eggs, a pinch of salt, and a pinch of cinnamon.
5. 5
   Drain the raisins and add them to the batter, add the almonds and a few tablespoons of the rum used to soak the raisins and stir.
6. 6
   Pour the batter into a parchment paper-lined 10 centimeter by 20 centimeter loaf pan or muffin pan. Bake on the middle rack of the oven for 30 minutes. Use the toothpick to test for doneness.
7. 7
   Remove the cake from the oven and brush it with the jam melted on low heat and the rum set aside earlier.
8. 8
   Cool the cake and serve.