2 tablespoons rum
grated peel of 1 lemon
3 teaspoons baking powder
oven, form Ø 22-24 cm
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© Janneke's Recipe pages - recipe cake, pie and pastry making
Preparation in advance:
Wash the currants and raisins, dry and sprinkle with the rum. Soak an hour or overnight.
How to prepare:
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Beat the butter creamy and add alternately sugar, lemon grater and egg yolks.
Mix flour and baking powder and stir into the butter. Beat to a smooth dough and fold careful the almonds, currants, raisins, candied citron and orange peel in.
Beat the egg whites to stiff peaks, fold careful into the batter and pour or spoon it in the greased baking pan.
Bake the cake 70-80 minutes. When the cake has cooled, wrap in aluminium foil or baking paper and a let rest overnight.
First published: April 12, 2003, Netherlands
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