Finely grind the walnuts in the universal chopper. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix nuts, chocolate flakes, cinnamon, baking powder and flour. Add and alternately stir in milk, aroma and rum. Pour into a greased, flour-scattered box form (25 cm long, 10.5 cm wide, approx. 7 cm deep, 1700 ml content), smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
Remove from the oven, place on a rack, let cool for about 20 minutes, turn out of the tin. Let cool off. In the meantime, put the cake glaze in the bag in hot water. After about 12 minutes, take out and cut off one corner. Spread the glaze over the cake and smooth it down. Leave to dry and serve decorated as you like with halved candied cherries and walnut halves