Ingredients

• 300 g - plain flour/ maida
• 300 g - brown sugar
• 100 g - powdered white sugar
• 3 - eggs, beaten
• 2tsp - vanilla essence
• 300 g - butter
• 1 tsp - nutmeg powder
• 1 tsp - cinnamon powder
• 1 tsp - date syrup
• 300 g - dried fruit
• 50 g - orange/ lemon peel
• 250 ml - rum or brandy

How to Make Rich Plum Cake With Almond Icing

• Soak the dried fruit and orange/ lemon peel in rum or brandy for about 1 month.
• Just before using, strain and mix in 3 tsp of flour to it.
• Keep it aside.
• Cream the butter, sugar and brown sugar well.
• Add the beaten eggs, date syrup and vanilla essence and mix well.
• Add the orange/lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well.
• If the mixture is too thick add a little milk.
• Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 minutes.
• Remove from the oven when done and set aside to cool. (Ice this cake only when completely cold).
• Preparation steps for the Almond icing:
• Soak 300 g almonds in water overnight then grind to a thick paste.
• Add 500 g icing sugar, 1 egg yolk, 1 tsp almond essence and 2 tsp lime juice and cook with a little water in a heavy bottom pan till it solidifies.
• Remove it from heat and cool.
• Knead it into a stiff ball.
• Roll out to fit the cake. (Brush some eat white all over the icing if desired).
• Spread a thin layer of jam on the cake to keep the icing in placer.
• Place the layer of almond icing over the cake and press gently so that the entire cake is covered with the icing.
• Allow it set for 2 days.
• If required cover this layer with royal icing for a hard surface.
• Recipe Courtesy: Anglo-Indian Recipes