A great cake recipe for any occasion:
The flour is best placed near the warm oven the day before, likewise the raisins and currants are picked and washed the day before, dried between a dishcloth and placed in a warm place. The flour is then poured into a warm baking trough, an indentation is made in the center, into which is poured the yeast dissolved in 1 liter of lukewarm milk, whereupon a small amount of flour is mixed with it and sprinkled on top, the trough is covered with a dish-hangl and the yeast is allowed to rise.
When this is done, gradually add the remaining lukewarm milk, beaten eggs, sugar, almonds, salt, nutmeg, candied lemon peel, cinnamon, soft but not melted butter, raisins and currants, and 2 glasses of rum, divide the dough into several parts, knead them one by one and throw them a few times from the height into the trough and then repeatedly interact with the other parts, finally cover the trough with a warm dish and let the dough rise on a warm stove for 2 hours. When the dough has doubled in height, it is formed into long sticks, a little flattened in the middle, and one half is folded over the other, which gives it the right shape. Then spread them with melted
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