Spread the give with butter. Mix the raisins with the rum and infuse. Sift the flour into a large enough bowl and in the middle stir the crumbled yeast with a little sugar, meal and milk to a dampfl. Cover and let rise for 15 minutes. Knead the remaining sugar, butter, eggs, salt and lemon zest with the dampfl and all the flour. Beat the dough until it bubbles. Let rise for 30-40 minutes. Knead in the raisins, fill the dough into the mold, let rise for 15 min. Preheat the oven to 200 °C. Bake the cake on the lowest shelf for 50-60 minutes, brush with butter while still hot.
Bake with chopped almonds.
We wish you good luck!