1 lb Sugar
1/4 lb Butter
1/4 wine glass Bees Honey or Golden Syrup
6 oz finely chopped Pumpkin Preserve
3/4 lb Cashews
1/2 oz Vanilla
1/2 oz Rose Water
1/4 oz Almond Essence
1/2 tspn each of cardamom, cinnamon, nutmeg
1/4 tspn grated lemon rind
1/2 oz brandy (optional)
Mix rulang after it has been lightly roasted with butter and set aside in a warm place.
Seperate four egg whites very carefully into a bowl and whisk/beat egg whites until stiff.
Now seperate all the 12 egg yolks and cream/beat sugar with egg yolks until very light.
Add all essences, spices, bees honey and mix well. Now add rulang and butter mixture and mix well.
Add finely chopped cashews into the mixture. Lastly fold in the egg whites. Pour mixture into 2 flat
cake pans 8″ x 12″ lined with 3-4 layers of wax paper. Bake at 300 F for about 1 hour or until done.
* This cake should be made a few days before it is required as keeping improves the flavour.