In a bowl pour the rum over the raisins, stir well and set aside.
For the starter: In a bowl combine the yeast, milk and a couple tablespoons of the sugar. Set aside.
Once the yeast has risen, in a separate bowl combine the flour, rum soaked raisins, salt, and lemon zest.
Stir to combine the ingredients. In a separate bowl mix together 3 of the eggs,melted butter, oil until combined.
Make a well in the center of the dry ingredients, pour the yeast and egg, oil and butter into the dry ingredients.
Work the dough until it becomes a smooth and elastic dough.
Grease a large bowl, place the dough, cover and allow to rise for 2 hours.
Punch the dough down, divide the dough in halves, knead and shape into two loaves (we made two round loaves).
Place the loaves on a baking sheet lined with parchment paper. Lightly beat the remaining egg and brush over the loaves.
Allow them to raise for another 30 minutes. Preheat oven to 180°C.
Sprinkle the almonds over the loaves, and bake in center of oven for 35 – 40 minutes.