Beat the fat, sugar and salt with the whisk of the hand mixer until creamy. Add eggs bit by bit and stir in. Mix flour and baking powder, add to the fat egg mass with the milk and stir in. Add nuts, except for a few chopped ones for decoration, and rum. Grease a cake tin (2 1/2 litre capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour.
Let the cake cool down a little in the tin. Turn out onto a cake rack and let it cool down completely. Chop the chocolate coating and melt in a hot water bath while stirring. Spread the cake with it. Sprinkle with the remaining nuts and leave to dry. Results in about 16 pieces