Summary

Ingredients

• 100 g raisins soaked in rum
• 0.5 ½ cube yeast
• 250 g flour
• 50 g butter
• 4 egg (s)
• 1 lemon (s), the grated zest
• 1 vanilla pod (s)
• 1 pinch (s) salt
• 180 g suar
• 500 ml water
• 200 g suar
• 100 ml rum

Print Recipe Pin Recipe

Instructions

1. Soak the raisins in rum for a few hours or overnight.
2. Dissolve yeast in 3 tablespoons of lukewarm water and make a pre-dough from a little sugar or honey and a few tablespoons of sifted flour, leave to rise for at least 15 minutes. Then add the remaining flour and gradually the melted butter (not too hot), the raisins, eggs, lemon peel, salt and sugar, knead well but not too tight and shape into a ball, cover with a damp cloth and leave for 1 ½ hours to let. Knead again. Put in a well-buttered ring cake tin (or divide into 6 small balls and put in 6 small ring cake tins). Cover with a damp cloth and let rise for another 30 minutes.
3. Bake at 180 - 200 ° until the cake is light brown, then leave to cool a little on a wire rack.
4. Boil 200 g sugar in 500 ml water until the sugar has dissolved, add the pulp of the vanilla pod, allow to cool, add the rum. Place the cake on a plate and spread the syrup over and over again until everything is completely soaked and the syrup is used up.
5. Variation: Mix 350 g of apricot jam with lemon juice and 2 tablespoons of water, bring to the boil. After soaking the cake, place it on a dry plate and brush it with it as well.