Ingredients:


500g - refined flour or maida

300g - soft brown sugar

1/4 tsp - salt

2 tsp - spice powder

500g - mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100g - chopped orange/lemon peel

500g - butter

3 eggs beaten well

4 tbsp - milk

1/2 tsp - baking powder

Method:


1. Sift the flour, salt, baking powder and spice powder in a bowl.

2. Add the fruit, orange/lemon peel and brown sugar and mix well.

3. Add the butter and mix with a fork.

4. Add the beaten eggs and milk and mix well to give a stiff consistency.

5. Pour the mixture into a greased and papered cake tin and smoothen the top.

6. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown.

7. Turn out and cool.

1. To prepare the almond icing: Soak the 300 grams almonds in water overnight then grind to a thick paste.

2. Add 500 grams icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies.

3. Remove from heat and cool.

4. Knead into a stiff ball.

1. To prepare the royal icing: Sift 200 grams icing sugar into a bowl.

2. Beat two egg whites then fold them into the sugar.

3. Add 3 tablespoons of lemon juice and half a teaspoon of vanilla essence.

4. Mix to a stiff consistency.

1. Brush the cake with a layer of jam or egg white to help the icing stick to the cake.

2. Add a thin layer of the almond icing over the cake, pressing it gently to cover the whole cake.

3. Using a flat spatula dipped in water spread the royal icing over the layer of almond icing.

4. Decorate the cake as desired.

Recipe and image courtesy: Anglo-Indian Recipes