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25 cm bundt (180° C)
(60 grams) dried currants (korinter)
(60 grams) dried cherries
(60 grams) dried cranberries
(60 grams) raisins
(40 grams) candied orange peel
(1.5 deciliters) dark rum
(125 grams) butter
(60 grams) sugar
(1) egg
(60 grams) chopped almonds
(0.25 teaspoon) baking soda
(1 teaspoon) cinnamon, ground
(120 grams) flour
(0.25 teaspoons) salt
(2 tablespoons) dark syrup
(0.5 deciliter) milk
(1.5 + 1.5 deciliters) rum
Put all fruit in a jar with a lid. Add 1½ dl rum (alt 1 dl water) Let soak at least 12 hours, preferably 24.
Mix butter, sugar and egg until smooth. Chop almonds and mix them with all dry ingredients. Mix them together with the butter mixture. Mix in syrup, milk and wet fruit. Scrape out into a buttered, round bundt form (circa 25 cm in diameter) and bake at 180° C for about 45 to 50 minutes. Cool the cake on a rack.
Take the cake out of the form and line the form with cheese cloth or similar material. Put the cake back in the form and pour in 1.5 deciliters rum. Cover with plastic wrap and let soak 1 or 2 weeks in the refrigerator. The cake can hold circa 2 months in the cold. At serving time, sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream.
Translated from Isabellas, nr 6, Nov - Dec 2013, page 71