Ingredients
Butter 500 gm
Castor Sugar 250 gm
Demerara Sugar 250 gm
Milk 600 ml
Flour 250 gm
Bread Crumb 150 gm
Cinnamon Powder 10 gm
Ginger 10 gm
Marinated Fruits 1.5 kg
Choose fruits from: Sultanas, Raisins, Cashewnuts, Almonds, Blackcurrants, Lemon Peel, Orange Peel, Prunes, Stem Ginger soaked in Liqueur
Preparation
Take cream, butter and sugar. Add milk at regular intervals to the mixture. Mix flour,bread crumb,cinnamon powder and ginger powder. Then fold in the above batter. Finally, fold in the marinated fruits. Pour the mix into already lined rings and bake at 1800C for 25 minutes. Make cake wedges and seve with brandy sauce.
(Courtesy: Chef Vivek Chauhan, The Imperial, New Delhi)