Summary

Ingredients

• 250 g butter or mararine
• 200 g suar
• 1 packet vanilla sugar
• 4 egg (s), size M
• 0.5 ½ lemon (s), or rum flavor
• salt
• 500 g wheat flour
• 12 g bakin powder
• liter ⅛ milk
• 150 g currants
• 250 g raisins, possibly marinated in rum, or sultanas

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Instructions

1. Beat the fat in a bowl until frothy, gradually add sugar, vanillin, eggs and spices.
2. Mix the flour with baking powder, sieve (then there are no lumps) stir with the milk, just enough milk until the dough falls heavily (tearing) from the spoon.
3. Fold the currants, raisins soaked in rum (then no rum aroma) into the batter.
4. Now you fill the dough in a greased or buttered form.
5. I always use the Gugelhupf pan, but a loaf pan can also be used and put it on the bottom rail on the oven grid.
6. Bake in the convection oven at approx. 160-180 ° C, depending on the oven, for approx. 60 minutes.