For a 22 cm Kugelhopf tin or ring mould.
Soak raisins in rum or in the rum-flavoured water. Brush the tin lightly with melted low fat spread and dust with semolina or fine white dried breadcrumbs. Put flour and Hermesetas Granulated in a mixing bowl and add all the other ingredients, except for the raisins and almonds. Knead to obtain a smooth dough. Then add and mix in the raisins and almonds. Carefully transfer the dough to the tin. Cover with a damp tea towel or cling film and leave to rise in a warm place for 1 hour, until double. Bake in a preheated oven at 200º C for 35 minutes. Leave to cool slightly before removing from the tin.