It´s a big cake but when first opened it dissapears quickly. Cover it with waxed paper or a kitchen cloth if you´ll have some leftovers and it´s good the day after too. And the day after that. If you still have something left, use it in a bread pudding or make a thriffle.
600 gr flour
100 gr dry yeast (tørrgjær)
100 gr sugar
zest from 1 orange
zest from 1 lemon
vanilla from 1/2 vanilla bean (vaniljestang)
200 gr melted butter
100 ml milk
100 gr raisins
100 gr currants (korinter)
100 gr candied peel (sukat)
4 tablespoons rum
2 tablespoons cream (fløte)
1 tablespoon butter
Have the rum in a pan with raisins and currants. Heat it up while stirring, until the liquid is gone. Let it cool.
Mix 500 gr of the flour with yeast, sugar, vanilla and the zest in a bowl.
Mix the eggs and milk with butter until white, then pour the flour gently in the mixture. Add more flour if necessary. Knead for about 10 minutes until the dough is smooth and elastic.
Kneed the raisins, the currants and the candied peel into the dough.
Let the dough rise until the size is double, for about 1 1/2 hour.
Grease a cake tin measuring about 20 cm and put baking paper on the inside so the height of the cakeform sides are about 15 cm in total. This makes the form taller and the cake higher as well.
Form the dough to a big round ball and put it in the cake tin. Leave it in a draft-free place at warm room temperature for about one hour.
Use a sharp knife to score an x on top of the cake. Brush the surface with whipped cream and leave 1 tablespoon of butter in the middle of the x.
Bake in 180 gr for 40 minutes. If the cake is too brown, cover it with baking paper.
Wrap it in until you are using it. Sprinkle icing sugar over before serving.