In a bowl or jar, soak the raisins in the rum. Set aside
In another medium kitchen bowl, combine the milk and sugar. Set aside.
In a stand mixer (using the dough hook), combine the flour, baking powder and salt. Add the beaten eggs and milk mixture and stir vigorously until the dough begins to form.
Gradually add the softened butter, then the raisins with rum. Knead the dough for about 5 minutes in the stand mixer or on a floured work surface.
Form a ball and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel or cover with food foil. Let the dough rise in a warm and humid place for about 30 minutes.
Butter and flour all the mini bundt molds. Place blanched almonds in each groove at the bottom of the pan.
Spoon the batter into prepared pan. Let the dough rise for 1 hour in a warm and humid place, or until the dough doubles.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the brioches cool for 5 minutes on the stove or kitchen counter. Then un-mould brioches carefully from the moulds and let them cool completely on a rack. Serve with a butter, jam.