Amandel-mokka-rumcake

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300 gr bloem
50 gr witte basterdsuiker
50 gr boter
2 eieren
1 dl melk
1 zakje bakpoeder
1/2 zakje gist
1 zakje vanillesuiker
1 mespunt zout
1/2 theelepel kaneel
2 theelepels citroensap
2 theelepels amandelessence
2 theelepels mokka-essence
1 ampul rum-essence
1 volle eetlepel cranberrycompote

Doe alles in de keukenmachine en klop stevig met de grote messen tot een
wat taai, draden trekkend deeg is ontstaan.
Doe het over in een beboterde cakevorm en bak de cake 30-35 minuten in een
op 200°C voorverwarmde oven.