9 oz. butter
7 oz. sugar
1 pkg. vanilla sugar
4 eggs
2 tbsp. rum
1 lemon, also the grated peel
1 1/8 lb. all-purpose flour
4 level tsp. baking powder
8 tbsp. milk
9 oz. raisins
3 1/2 oz. currants
2 oz. candied lemon peel, chopped

Cream the fat and gradually add sugar and vanilla sugar, the eggs and the flavoring. Mix and sieve the flour and the baking powder to the creamed mixture; add milk. The consistency should be firm, do not use too much milk. Fold in the washed raisins and candied lemon peel.

Grease an oblong cake tin and line with paper. Fill the mixture into the prepared tin. Place low in the oven.

Bake in 375°F oven for 80 to 100 minutes.