INGREDIENTS:

500 gr. of self rising flour, 
1 teaspoon salt, 
200 gr. white castor sugar, 
1 sachet of vanilla 
sugar, 
half (miniature) bottle of rum essence, 
half a (miniature) bottle of almond essence, 
2 teaspoons rasped lemon peel, 
half a teaspoon (powder) nutmeg, 
2 eggs, 
150 gr. molten butter, 
250 gr. quark (a type of yogurt), 
200 gr. raisins, 
100 gr. coarsely chopped almonds, 
50 gr. chopped candied lemon peel.

To decorate : molten butter and powdered sugar        

(if desired). 
 
INSTRUCTIONS
Sieve the self rising flour and the salt together        

with the castor sugar and the vanilla sugar in a bowl.        

Add and mix the rum - and almond essence, the        

rasped lemon peel and the nutmeg.        

Add the eggs, the molten butter, the quark and        

the remaining ingredients.        

Knead the mix to a cohesive lump of dough.        

Butter the baking dish and fill with the dough.        

Put the dish on a wire rack in the oven, bake until        

done to a light brown color.        

Brush immediately after removal from the oven with        

the molten butter and sprinkle with powder sugar.

Baking times :       

In conventional oven : 
preheat to 175 degrees (Centigrade), put wire rack        

on first level from the bottom and leave for 70-80 minutes        

at 175 degrees. Leave another 10 minutes in the oven        

after switching off.

In Hot air type of oven :
70-80 minutes at 150-175 degrees. Leave 10 minutes in        

oven after switching off.

In Combo Microwave oven :
Preheat to 175 degrees, wire rack on first level from  bottom. 

Bake for 45 minutes at 175 degrees + microwave        

at 180 Watt.