Gertrud's holiday cake

Ingredients for 1 servings:

• 300 g butter or margarine
• 300 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 2 tbsp, levelled coffee powder, freshly ground
• 25 g cocoa powder
• 25 g drink powder, e.g. Kaba
• ½ jar rum
• 100 g chocolate, whole milk, grated
• 150 g hazelnuts, ground
• 200 g flour
• 2 tsp baking powder
• Fat, for the shape
• powdered sugar
• Cinnamon
• rum
• Water

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 45 minutes

very relaxed

Cream the butter until fluffy, then alternately fold in the sugar, vanilla sugar, eggs, flour and baking powder mixture, coffee, and cocoa powder. Finally, carefully fold in the rum, chocolate, and ground nuts. Pour the batter into a greased Bundt cake pan. Bake in a preheated oven at 175 degrees Celsius on the middle rack for 50-60 minutes. Do the toothpick test! Turn the cake out onto a wire rack and cover with icing. To do this, combine the icing sugar with the cinnamon, then stir in the rum and water. Let the cake sit for a few days so its flavor can fully develop.