Preparation

1. Grind the fruits coarsely in a food processor. There may small pieces remain.
2. Add the drinks, essences and  season and cover with plastic foil.
3. Leave it  mix 1 - 3 weeks refrigerated. Longer is also possible, shorter  not!
4. On the day of baking you continue to stir butter and sugar until it becomes an airy mass.
5. Beat all eggs and add them to the butter / sugar.
6. Sift the flour and baking powder and mix this with the fruits.
7. Mix the fruit mixture with the eggs, butter and sugar. Stir well!
8. Spread a large, shallow and very rectangular baking tin with butter and pour the batter into it.
9. The herd must be one layer of about 5cm. Bake the cake about 3 hours at 330 degrees F.
10. Let the cake cool down and put it in at least 2 days refrigerator to get extra flavor.
11. Cut the cake into small pieces (the cake is very powerful!) and wrap it in fat-free paper or nice boxes.
12. To prevent dehydration and discoloration, you can cover the baking tin with aluminum foil (during the entire baking time).
13. When the cake has cooled down, you can pierce small holes with a satep piercer and then pour 200 ml of rum over the cake.
14. Note: now the cake is only suitable for adults!