BISMILLAH HIR RAHMAN NIR RAHEEM
Maida - 450 gms
Margarine - 450 gms
Powdered Sugar - 450 gms
Eggs - 8
Dry fruits ( currants, raisins, cashewnuts, plum, cherries, sultanas, candied peel) - 800 gms
Rum to cover dry fruits
Baking Powder - 1 tsp
Mixed spices - Nutmeg, cinnamon, cardamom - 1 tsp
Salt - 1/2 tsp
Fruit essence - 1 tsp
Clean dry fruits and soak in rum for a week.
Sieve maida and baking powder, mixed spice, salt.
Cream margarine and sugar till light and fluffy.
Beat eggs and essence together.
Add to creamed mixture gradually beating well.
Fold in maida adding dry fruits in creamed mixture.
Pour this in a greased and lined cake tin measuring 10" x 10".
Bake in preheated oven at 150 deg celsius for about one to one and half hours.
Almond Paste To Top Cake
Ground almonds - 250 gms Icing sugar - 250 gms
Egg - 1
Few drops of almond essence
Cornflour for dusting
Mix ground almonds, sugar, eggs and essence and form a stiff paste. Make a ball. Paint cake with jam. Roll out almond paste ball dusting with cornflour. Top the cake with the following icing.
Egg whites - 6
Icing sugar - 1 kg
Juice of 1 1/2 lemons
Beat egg whites lightly adding lime juice and icing sugar gradually. Beat well to obtain a pouring consistency. Pour icing on cake and allow it to set overnight.