Yeast was dissolved in 50 ml hot water with sugar, mixed with egg and cream and poured into flour. Messi hand. The dough is placed on a board and leave in a warm place for 1 hour, while volume increased 2 times. Mix again, add the butter and raisins. Pour into a round shape with a diameter of 18-20 cm, greased with butter. Cover and allow to warm for about 1 hour until the volume increase again 2 times. The form is placed in a preheated 230 C oven for 10 minutes, then the temperature was reduced to 150 C and roast held an additional 35 minutes or until light brown. Immediately put it on a plate and pour the rum syrup prepared as follows: sugar boil over high heat with 300 ml water until a thick syrup. Removed from heat and add to it in rum. Zaletiyat cake with the syrup allow to stand for 3-4 hours. To be serving more effectively, it can be flamed - dusted with 3 tbsp icing sugar and pour 1 / 4 cup warmed rum ignites.