Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 200 | Grammes | Flour, Maida - (Refined) | Sift flour |
| 100 | Grammes | Candied Citron peel | Pick & Clean |
| 100 | Grammes | Candied Orange peel | Pick & Clean |
| 1 | Tablespoon | Caraway Seeds - Shahijeera | Pick & Clean |
| 100 | Grammes | Currants | Pick & Clean |
| 500 | Grammes | Plums | Pick & Clean |
| 1 | Nos | Nutmeg | Grated |
| 500 | Grammes | Butter | |
| 500 | Grammes | Sugar | |
| 6 | Nos | Egg Yolks | Beat |
| 6 | Nos | Egg Whites | Beat |
Method
A. Sift the flour.
B. Pick and wash the ingredients that need it.
Slice finely the citron and orange peel.
Dip in flour, plums, currants, orange and citron pieces and remove.
C. Beat together the butter and sugar to a fine cream.
Beat the yolks of eggs well and the whites separately to a stiff froth.
Add the beaten yolks to the butter-sugar mixture, beat and stir well.
Then add to it a little of the flour and little of the whites at a time, beat and stir.
Continue till all the flour and whites are mixed.
Now add plums and all other materials.
D. Place a pad of buttered paper at the bottom and around the inside of the tin, and pour into it the cake mixture to three quarters of the tin.
E. Bake in a steady oven.
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