If you are looking for a classic holiday cake for Christmas, this is it! This is Germany’s answer to fruit cake.
240 ml (1 cup) butter
240 ml (1 cup) sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 tablespoons rum
710 ml (3 cups) flour
295 ml (1 ¼ cups) corn starch
1 teaspoon baking powder
160 ml (⅔ cup) milk
60 ml (¼ cup) candied lemon peel
240 ml (1 cup) currants
240 ml (1 cup) raisins
Cream butter and sugar in warm bowl until mixture forms soft peaks. Add eggs, on at a time, while continuously stirring. Add salt, vanilla, and rum, then mix in.
Sift together flour, cornstarch, and baking powder. Dredge lemon peel, currants, and raisins with 1 to 2 tbsp of flour mixture.
Stir in flour mixture alternately with milk into creamed mixture. Fold in lemon peel, raisins, and currants.
Grease 11 x 21.5 cm (4.3 x 8.5 inch) loaf pan, then dust with flour and fill with mixture. Bake at 180°C (350°F) for 65 to 75 minutes.