Rich Wedding Cake

Special contribution by Mrs. P. Pais-Zaveri, her wedding cake.

Ingredients

Quantity:	Measure:	Ingredients:	Description:
575	Grammes	Raisins	Soak in brandy
575	Grammes	Sultanas	Soak in brandy
225	Grammes	Mixed Peel	Soak in brandy
450	Grammes	Dates	Soak in brandy
225	Grammes	Cherries, glazed	Slice and Soak in brandy
780	Grammes	Ginger Preserve	Slice and Soak in brandy
250	Grammes	Cashew Nuts	Slice and Soak in brandy
20	Ml.	Essence, Vanilla	Mix
20	Ml.	Essence, Almond	Mix
15	Ml.	Rose Essence	Mix
	As Required	Ginger Preserve	Syrup: Mix
500	Ml.	Brandy	For soaking fruits
1	Dessertspoon	Mixed Spice	(cinnamon cloves, nutmeg and cardamom)
450	Grammes	Rava/Soji/"Semolina"
450	Grammes	Butter
450	Grammes	Sugar
24	Nos	Egg Yolks
12	Nos	Egg Whites
100	Grammes	Flour, Maida - (Refined)

Method

3-7 days before:
A. Soak chopped raisins, sultans (leave sultans whole), minced mixed

peel and chopped dates.
Slice cherries, chop ginger-preserve, finely chopped cashew nuts.
Add half bottle vanilla essence, add half bottle almond essence, 3/4

bottle rose essence, ginger preserve syrup, 2 cups brandy, 1 dessert

spoon of spice powder

Night before
1 450 gr semolina (dry roast), 450 gr butter (melted) and leave overnight

On the day
1 kg. powdered sugar.
Separate 24 yolks and 12 whites.
Cream sugar and yolks, whisk whites till fairly fluffy (sperately)
add fruits and semolina to the cream yolks sugar mixture. Mix well,

add flour, mix well (thru sieve)
fold in the whisked whites, add balance half bottle vanilla and half

bottle almond essence

paper line trays. 3 layers of brown paper at the bottom and 1 butter

paper grease well. for the sides 1 brown and 1 butter paper. pour in

the mixture 3/4ths. bak in a moderate oven for 2-3 hours at gas mark 3.