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
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