By Ishani Noble
340g / � lb cashew nuts
340g / � lb peach or apricot jam ( I used apricot jam)
340g / � lb sultanas
340g / � lb raisins
170g / 6 oz ginger preserve ( I use the stuff that comes in packets )
170g / 6 oz glace cherries ( use red as well as the green – if available)
170g / 6oz candied peel ( here it is called mixed peel)
510g / 18 oz mixed fruit (I usually make this up with sultanas, raisins, currents,
cashew, cherries, ginger, candied peel – use candied peel ,cashew & cherries
more generously than sultanas or raisins).
100ml brandy
28ml vanilla essence (can use more if you like )
35 ml l bottle almond essence
680g / 1� lbs semolina
680g / 1� lbs sugar
340g / � lb butter
� tsp + little extra cinnamon
� tsp+ little extra nutmeg powdered
Rind of a lemon – grate only the yellow part
18 eggs (Uses 18 yolks & 9 whites )
Method
Mix all the cut fruit & nuts with the jam, add vanilla, almond & brandy. Cover & leave at least overnight. (It can be set aside for longer ). Preheat the oven to 145 Celcius
Line the tin:
– inside (bottom and sides) with 3 layers of newspaper and 1 layer of cooking paper
– outside – 4 layers of newspaper tied with string.
Gently roast the semolina in a saucepan. Stirring at all times. Cream the butter & sugar. Add the 18 egg yolks & continue to beat till well mixed. Mix in the cinnamon, nutmeg, lemon rind. Add the roasted semolina to the mixed fruit & mix.
Now add the butter/sugar/egg mix to the mixed fruit/semolina mix. Beat the 9 egg whites until stiff and then fold into the cake batter. Pour into the lined tin.
Cut a piece of greaseproof paper to go on top of cake, (but leaving exposed the center of cake exposed) and gently place over the cake. Bake in moderate oven 150 C for approx 2.5 hours or until squwer comes out cleanly.
For Icing: Use almond flavoured icing. You can soften the icing in microwave, then add some more almond essence & knead if you like. A thin layer of jam is spread on the cake to assist the icing to stick.
