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200 g red currants
200 g flour
250 g butter
250 g powder sugar
1 teaspoon vanilla sugar
1 organic lemon
1 tablespoon rum
4 eggs
100 g cornstarch
2 teaspoon baking powder
butter für die tin
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Cream butter together with sugar, vanilla sugar and grated lemon peel until light. Add rum, eggs and beat until fluffy. Now mix flour, baking powder and cornstarch and fold in the butter mixture.
Butter the bundt pan and fill in half of the mixture. Now spread the red currants onto the dough and add the remaining dough.
Preheat the oven to 180° C and bake for about 45 minutes. Remove from the oven, cool in the tin. Sprinkle cake with caster sugar if desired.