all-purpose flour 2-tsp. Baking powder
1/2 tin condensed milk (200
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
5 grams raisins 60 ml.
75 ml. Water 1 tbsp.
Mix fruit extract
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.
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.