Rum-Raisin Bread

Yields 1 loaf

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated sugar

½ cup pure vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

1 cup raisins

¾ cup dark rum

½ teaspoon salt

1. In a small bowl, combine raisins and rum. Marinate for several hours.
2. Preheat oven to 325° F.
3. Sift flour, baking powder, baking soda, and salt into a bowl.
4. In a separate bowl, combine vegetable oil, sugar, eggs, and vanilla extract. Beat with an electric mixer until frothy. Gradually add dry mixture to wet mixture, blending well. Mix in raisins, including rum.
5. Pour batter into a greased loaf pan (9 x 5 x 3 inches). Bake at 325° F for approximately 1 hour. Insert a thin wooden skewer or toothpick into center of loaf, and if it comes out dry (or clean), bread is done.
6. Place pan on a wire rack, and allow bread to cool for approximately 10 minutes. Invert pan and gently remove bread. Allow to cool completely.