For the currant cake, preheat the oven to 160° hot air. Grease the cake pan or line it with baking paper. Wash the currants, drain well and place in a bowl.
Gently fold 2 tablespoons rum, 4 teaspoons currant juice, 1 teaspoon cinnamon and 2 tablespoons sugar into the currants and let stand for about half an hour.
Cream soft butter with sugar and vanilla sugar. Add the cinnamon and clove powder and gradually beat in the eggs.
Then carefully fold in the nuts. Mix flour with baking powder and also fold in carefully, then mix everything briefly with a mixer. Finally, fold in the currant mixture and pour the batter into the cake pan. Bake the currant cake for about 50 minutes. (sample)