Soak raisins in water or rum for 15 minutes, then drain and pat dry.

In a large bowl, mix 2 cups of whole wheat flour, brown sugar, salt, and instant yeast.

Add hot milk (120-130 F) and blend well.

Add egg and melted butter, beat rapidly with a wooden spoon for 40-50 strokes.

Add hazelnuts and raisins, blend.

Add the remaining whole wheat flour and 1/4 cup bread flour, mix well.

Knead dough for about 8 minutes, incorporating the remaining bread flour.

Clean and grease your mixing bowl.

Turn dough into the bowl, cover with plastic wrap, and let rise at room temperature until doubled (1.5-2 hours).

Remove plastic wrap, punch dough down, and turn over in bowl.

Cover back up with plastic wrap and let rest for 30 minutes.

Butter a gugelhupf pan with 1-2 teaspoons of unsalted butter.

Evenly distribute whole almonds in the center and sliced almonds up the outside of the pan.

Shape dough into a roll to fit the pan, or roll into a round and remove the center.

Put the dough into the pan and press down with your fingers.

Cover the pan with a towel or wax paper and let rise until doubled, about 1 hour.

Preheat oven to 375F (190C).

Bake for 50 minutes.

Place cake in the center of the oven, turning halfway (25 min) for even heating and browning.

Test cake with a cake tester or metal skewer until it comes out clean.

If particles remain, return to oven and bake for an additional 10 minutes.

Remove from oven and turn out of pan.

If the crust is not golden brown, return cake without pan to oven and bake another 5 to 8 minutes.

Place on cooling rack to cool completely.

Sift confectioners' sugar over the cake.

Serve (with butter).