Wash the raisins well and then soak them in rum. This can also be done the day before, then the rum will soak in nicely.
Mix the yeast in a bowl with half of the lukewarm milk. Add as much flour to the dissolved yeast as necessary to make a medium-firm dough. Let this yeast mixture rise in a moderately warm place.
Now mix in a bowl in the following order: starter dough, flour, salt, sugar, eggs and the rest of the lukewarm milk. Mix everything vigorously with a wooden spoon and knead the dough thoroughly for 10 minutes, lifting it up again and again by hand and knocking it against the wall of the bowl to aerate it as much as possible. Then add the softened butter, knead for a few more minutes and then press the dough together in the lower part of the bowl. Cover with a cloth and let rise again (approx. 1 hour or more).
The well-risen dough should be pounded to bring it back to its original volume. Then mix in the raisins and rum, the dough is now very sticky. Butter the bundt pan and sprinkle with the almonds. Pour the dough into the mold and let it rise again.
Then bake in the hot oven at 210 ° C top / bottom heat on the lower rack for at least 45 minutes (stick test). If the cake becomes too discolored, cover with baking paper.
After cooling, sprinkle with powdered sugar or grape sugar.
The recipe given is for a large bundt pan, just like it used to be. The amount can be calculated down to a small pan, but the cake tastes best from the large pan.
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