Preparation steps
1.
Soften the raisins in the rum.
2.
Dissolve the yeast in the milk. Mix together the flour, sugar and a pinch of salt. Create a well in the middle and pour the yeast mixture into the well. Dust with a little flour then cover and leave to rise in a warm place for around 15 min.
3.
Stir in the butter, egg, one egg yolk, raisins and the rum and knead into a smooth dough. Cover and leave to rise for a further 60 min.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease two high cake tins.
5.
Split the dough in half and place each piece in one of the cake tins. Leave to rise for a further 30 min. Mix together 2 tbsp milk and the remaining egg yolk and brush on top of the cakes. bake for 1 hour.
6.
Mix together the icing sugar and the lemon juice. Knead together the marzipan and 2 tbsp icing sugar and dye different colours. Shape into flowers, leaves and a cross.
7.
Remove the cakes from the oven, leave to cool, carefully remove from the tins and leave to cool completely on a wire rack. Spread the icing sugar on top and decorate with the marzipan flowers and the cross. Leave to dry and serve.