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1. In a small, shallow bowl, sprinkle the yeast and ½ tea spoon of the sugar over ½ cup of the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
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2. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture has doubled in volume.
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3. In a deep mixing bowl, combine the remaining sugar with the salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly soft, sticky dough is formed.
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4. Then beat the dough with your hands for about 10 minutes by slap-ping it against the bowl, pulling it up high out of the bowl and letting it fall back on itself as you proceed.
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5. Drape the bowl with a kitchen towel and set it in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Punch it down and knead in ¾ pound of the softened butter, a tablespoon or so at a time. Knead in the currants and raisins.
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6. With a pastry brush, coat the inside of a 12-cup kugelhof mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides.
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7. Cover the mold loosely with a kitchen towel and set aside in the warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400°.
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8. Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350° and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes.
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9. Run a knife around the inside edge of the mold and turn the cake out into a deep serving dish. Then carefully turn the cake over on the plate.
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SYRUP:
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1. Combine the sugar and water in a small saucepan and, stirring constantly; bring to a boil over high heat.
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2. Cook briskly for 5 minutes, undisturbed, until the mixture forms syrup thick enough to coat a spoon lightly.
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3. Pour the syrup into a bowl, and then stir in the rum.
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ICING:
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1. (optional) 1 recipe white icing
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2. Slowly spoon the warm syrup over the warm cake. With a large spoon, baste the cake every 10 minutes or so with the syrup collecting around the cake.
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3. When all the syrup has been absorbed, you may, if you like, ice the top of the cake with the white icing just before serving.
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