In a bowl mix the sifted flour, yeast, 2tbsp. of sugar, salt, lemon, orange zest and raisins.
In another bowl, beat the eggs and milk into the flour mixture and mix until forming a smooth dough. Let it stand in a warm place cover with plastic for 60 minutes until it has doubled in size.

Place the dough into a 10” Bundt cake mold sprayed with none stick oil. Again, cover the pan with plastic and let it rise until double the size, for about 60 minutes.

Preheat oven at 475° F - 240° C and bake the cake for 30 minutes.
Let it cool off until it is warm, remove the cake and let cool off completely in a wire rack.

In a small sauce pan mix water sugar and bring to a boil. Let the mixture cool off. Add and mix in the rum, cinnamon, and vanilla extract. Pour on top half of the syrup and let it soak for 20 minutes.
Pour in the rest of the syrup.

Serve it with whipped cream and berries.