English Tea Cake

For the English Tea Cake, first cream the butter, add the sugar and vanilla sugar, grated lemon zest, salt and the eggs one by one. Then fold in 250 g sifted flour and the rum.

Add the prepared raisins, candied lemon peel and candied orange peel diced and the quartered cherries mixed with the remaining flour to the dough just briefly, so that they do not sink to the bottom of the cake.

Pour into a floured and buttered loaf pan and bake the English Tea Cake at 175 °C for about 100 minutes. The last 10 minutes will be enough to reheat.

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