Jain World
Sub-Categories of Cake Varieties
Check Cake
Chocolate Cake
Doll Cake
  Dry Fruit Cake
  Golden Chirstmas Cake
  Madeline Cake
  Pineapple Cake
  Some Important Hints for Cake Making
  Sponge Cake
  Vanilla Buns
  Whisked Sponge Cake



130 grams all-purpose flour      2-tsp. Baking powder

1/2-tsp. Soda

1/2 tin condensed milk (200 grams)

1/4-cup caramel sugar (1 1/2 tbsp. Sugar and 1/4-cup water)

25 grams mixed peel      5 grams cashew- nut

5 grams walnut      5 grams currants

5 grams raisins      60 ml. Butter

75 ml. Water      1 tbsp. Mix fruit extract


Shift all-purpose flour, soda and baking powder.

In a pot take butter and melt beat for 5 minutes. Mix the flour and stir, add a little water and stir. Repeat the process till all the flour is used. Mix cashew- nut and walnut pieces. Mix raisins, currants and mixed peels. Add mix fruit extract and beat. With cut- fault method for 10-15 minutes. See that the batter falls from the spatula or add a little water.

Put the batter into greased butter paper tray. Bake in an oven over 300 f. for 1 hour. Cool the cake and first apply the almond paste (1-2 almonds powder, 3 tsp. Caster sugar, 1tsp.icing sugar and 1 drop almond extract, grind and make paste). Then decorate with icing.

Caramel sugar:

In an iron pot melt sugar on low heat and then add 1/4-cup water and boil. Cool and fill in the bottle. This can be kept in the refrigerator for 1 month.