Ingredients
4 1/2 tsp yeast
2 tsp sugar
300 ml warm milk
750 g flour
125 g sugar
2 pkg vanilla sugar
pinch salt
dash rum extract
1 oz rum
few drops lemon extract
few drops almond extract
1/4 tsp cardamom
1/4 tsp nutmeg
250 g melted butter
250 g raisins
125 g currants
100g citron peel
100 g slivered almonds toasted
Preparation
Add rum to raisins, peel, currants and almonds and let sit overnight. Combine yeast, sugar, milk. Let stand 10 minutes. Mix flour, sugar, and vanilla sugar. Make a well and pour in extracts, butter and yeast. Kneed until smooth. Add fruits and mix wll. Let rise until double. Punch down and knead. Roll out into a long roll. Brush with butter. Put on cookie sheet and let rise until risen 50%. Bake at 350 for 45-50 mins. Cover with foil half way through to prevent it from getting too dark on top. While still hot, brush with butter and sprinkle with icing sugar. Wrap in foil and keep in a cool place for 2 weeks before slicing.
