Refined Flour (maida) 1½ cups; Baking Powder 1½ tsp; Cinnamon Powder 1 tsp; Lemon Rind ¼ tsp; Almonds 10-12; Tutti Frutti 3 tbsps; Glazed Cherries 12-15; Walnuts (shelled) ¼ cup; Mixed Peels 4 tbsps; Cashew nuts 8-10; Raisins (kishmish) 25-30; Currants 15-20; Rum ½ cup; Eggs 6; Vanilla Essence a few drops; Butter 1½ cups; Brown Sugar 1½ cups; Honey 1 tbsp; Oil/ghee for greasing

Method of preparation

Sieve flour with cinnamon powder and baking powder. Add lemon rind to it and mix. Keep it aside.
Blanch the almonds. Chop tutti frutti, glazed cherries, walnuts, mixed peels, almonds and cashewnuts. Wash the raisins and currants and pat them dry.
Soak tutti frutti, raisins, currants, cherries, walnuts, mixed peels, almonds and cashewnuts in rum.
Break eggs and beat them with vanilla essence.
Preheat the oven to 180° C.
Cream butter with one and a quarter cups of brown sugar till it is soft and light in colour. Add honey and mix.
Make caramel with the remaining brown sugar and a little water. It should be blackish in colour.
Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand.
Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently.
Grease a cake tin with oil/ghee and pour the batter in it.
Bake at 180° C for thirty minutes. Reduce the temperature to 160° C and bake further for forty-five minutes.
When done take it out of the oven and leave it on a rack to cool.
Cut into slices and serve.


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