Ingolstadt Cake

For the Ingolstadt cake, cream butter and sugar until fluffy and gradually add the egg yolks. Add cinnamon, cloves and rum and continue beating. Beat the egg whites until firm.

Fold in the flour, baking powder and the raisins until blended, as well as the beaten snow. Bake in a greased loaf pan at 180 degrees for about 50 minutes.

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