Ingredients:

• 340 gm – Refined flour
• 115 gm – semolina
• 450 gm – powdered Sugar
• 570 gm – Butter
• 12 eggs
• 1 tsp – mixed spice
• 1 tbsp – baking powder
• 45 gm – Raisins
• 225 gm – Almonds or Cashewnuts
• 225 gm – mixed peel
• 225 gm – dried mixed fruit
• 115 gm – Currants
• 30 gm – Ginger (preserve)
• 15 gm – Cherries

Method:

1. Mix 115 gms. butter and sieved semolina, set aside for 3-4 hours.
2. Cream remaining butter and sugar.
3. Separate eggs adding yolks one at a time (sieve together flour, mixed spices and baking powder three times).
4. When mixture (butter, sugar, eggs) is creamed well and has a light and fluffy texture, add semolina.
5. Set aside for a couple of hours.
6. Then add flour and rest of the ingredients.
7. Add a little burnt sugar and vanilla essence
8. Finally, add stiffly beaten egg whites.
9. Bake at 135 degree C approx and till firm.