1***PRESOAK RAISINS & NUTS. Place raisins and nuts in small bowl and pour just enough spicy or dark rum in to cover them. Store overnight in fridge to give time for absorption of rum. When ready to use, transfer to sieve and drain well before adding to bread mixture.
2IMPORTANT: ADD ITEMS TO BREAD PAN IN THE EXACT ORDER LISTED.
3Lightly whisk the milk and heavy cream together and pourinto bread pan
Cut butter into 4 pieces and add to milk
Add well drained raisins and pecans to mixture
Add rum extract (optional)
4Carefully add the flour to the bread pan, making sure that all liquid is completely covered
Add brown sugar, cinnamon, and salt
Make small depression in middle of flour and pour yeast into it.
5Turn bread machine to basic, medium dark cycle.
6Can be served as a breakfast bread, snack or dessert.