This cake is made with less flour,and sooji/rawa/semolina is used instead.The older this cake gets, the richer and tastier it becomes like wine.So now for the recipe…..
3 tblsp.golden syrup
2 tsp.baking powder
4 oz.chopped dates
4 oz.chopped nuts
4 oz.chopped cherries
4 oz.chopped peel
4 oz.chopped ginger preserve
4 oz.pumpkin preserve
1/2 tsp almond essence
1/2 tsp.rose essence
1 tsp.mixed spice
a lined tin( 1-2 brown paper sheets at the bottom to prevent burning at the bottom of the cake)
1/4 cup rum or brandy(optional to soak)
Chop the fruits.Cream the butter and the sugar together.Beat the eggs lightly.Add all other ingredients and mix well.Bake in a moderate oven (160-175 degrees) untill done.
Note.Allow the cake to cool in the tin and then remove.
Add 2 tblsp.of brandy on top of the cake after baking.Wrap in aluminium foil and keep aside for at least a day for good results.
Remember to toss the dried fruits in a little four before adding to the mix,otherwise the fruits will sink to the bottom of the cake.