Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 0.5 | Kilogram | Sugar | cream by beating |
| 0.5 | Kilogram | Butter | cream by beating |
| 12 | Nos | Egg Whites | Beat |
| 12 | Nos | Egg Yolks | Beat |
| Quarter | Kilogram | Rava/Soji/"Semolina" | For cake mix |
| Quarter | Kilogram | Flour, Maida - (Refined) | For cake mix |
| 1 | Tablespoon | Baking Powder | For cake mix |
| Quarter | Kilogram | Plums | Pick and clean |
| Quarter | Kilogram | Currants | Pick and clean |
| Quarter | Kilogram | Raisins | Pick and clean |
| 100 | Grammes | Candied Orange peel | Pick and clean |
| Quarter | Kilogram | Almonds | Blanch and mince |
| 0.5 | Tablespoon | Caraway Seeds - Shahijeera | Pick and clean |
| 1 | Nos | Nutmeg | Grated |
| 1 | Tablespoon | Brandy | Flavor cake mix |
| Quarter | Kilogram | Ginger Preserve | Flavor cake mix |
| 1 | Tablespoon | Rose Water | Flavor cake mix |
Method
A. Make a fine cream by beating the sugar and butter. Separately, beat the yolks and whites. Continue beating the creamed butter-sugar, while adding the yolks to it..
B. Sift Soji and Flour with baking powder. Then add soji and flour and whites of eggs little at a time and mix well.
C. Clean plums, currants, raisins, and cut fine. Blanch and mince the almonds, dip plums, almonds etc in dry flour and remove. Add all ingredients to the mixture and mix well. Mix also brandy, ginger preserve and rose water to add flavor.
D. Place butter paper at the bottom and around the inside of the baking tin and pour into it the cake mixture to three fourth of the tin.
E. Bake in a steady oven. - should give three kilograms weight cake.
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