Ingredients:

• Soak in brandy:
• 575 g – Raisins
• 575 g – Sultanas
• 225 g – Mixed peel
• 450 g – Dates
• 225 g – Cherries, glazed
• 780 g – Ginger Preserve
• 250 g – Cashew nuts
• 20 ml – Essence, vanilla mix
• 20 ml – Essence, Almond mix
• 15 ml – Rose essence mix
• Ginger preserve syrup mix – to taste
• 500 ml – Brandy for soaking
• 1 tbsp- Mixed spices (cinnamon cloves, Nutmeg and cardamom)
• 450 g – Rava/Soji
• 450 g – Butter
• 450 g – Sugar
• 24 – Egg yolks
• 12 – Egg whites
• 100 g – Maida.

Method:

1. Soak the chopped raisins, whole sultans, minced mixed peel, chopped dates for 3-7 in the brandy.
2. Soak the sliced cherries in the ginger-preserve with finely chopped cashew nuts.
3. Add half bottle vanilla essence, add half bottle almond essence, 3/4 bottle rose essence, ginger preserve syrup, 2 cups brandy, 1 tbsp of spice powder for 12 hours.
4. Dry roast soji and leave overnight
5. Now separate 24 yolks and 12 whites.
6. Cream sugar and yolks, whisk whites separately until fluffy.
7. Then add the fruits and semolina to the cream yolks sugar mixture. Mix well.
8. Now add flour and mix well.
9. Fold in the whisked whites, add the remaining vanilla and almond essence.
10. Now paper line the trays with 3 layers of brown paper at the bottom and 1 butter paper and grease well.
11. Add 1 brown and 1 butter paper on the sides.
12. Now pour the mixture.
13. Bake in a moderate oven for 2-3 hours at gas mark 3.
14. Recipe Courtesy: Mangalorean Recipes.

Recipe courtesy of Walter