Royal Iced Fruit Cake

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

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


Method:

- 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
Jam -225gms
Egg - 1
Few drops of almond essence
Cornflour for dusting


Method:

- 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.