For the home friends, mix oil with the sugar and eggs with the mixer until thick and fluffy. Then add the fruit and nut mixture, rum and flour and stir or knead well (the dough is very sticky, it is best to mix with a wooden spoon).
Form 2-3 lengths from the mixture onto a baking sheet with baking paper. With slightly moistened hands, you can smooth the dough a bit at the end. Bake at 180 °C with top/bottom heat for 30 to 40 minutes.
Allow the finished pastry to cool for a few minutes, but cut into approx. 5-8 mm slices while still lukewarm.
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