Ingredients:

• All purpose flour – 200 g
• Butter – 125 ml
• Dry fruits (almonds, cashew nuts, petha, figs, dates, walnuts) – 1 cup
• 2 pinches – Cinnamon powder
• Lime peel
• Julienned candied Ginger
• Icing Sugar – 150 g
• Milk – 1 cup
• Baking powder – 1 tsp
• Baking soda – 2 pinches
• Rum – 1/4 cup
• Cocoa powder – 2 tbsp
• Vanilla essence – 1 tsp
• For Caramel Sugar syrup: Sugar – 2 tbsp
• Water – 4 tbsp

Method:

1. Preparing caramel sugar syrup:
2. Melt sugar in a pan and heat until it turns dark brown
3. Add water, mix thoroughly and boil.
4. Cool the syrup and keep aside.
5. Preparing the cake:
6. Soak the dry fruits in rum for about one week.
7. Mix the flour, baking powder, baking soda, cinnamon powder and cocoa powder and sieve thrice.
8. Mix some of the flour mixture in the dry fruits.
9. Mix butter, essence and sugar, then slowly add the flour mix.
10. Also alternatively keep adding the milk and the caramel syrup.
11. Add the dry fruits. lemon peel, julienned candied ginger and mix well.
12. Preheat the oven to 250 degrees C.
13. Bake the cake for about 40 mins.
14. Allow the cake to cool.

Recipe courtesy of Sarrita P Nagdev