| Item | Quantity |
|---|---|
| Gluten free flour/rice flour | 1 ¼ cups |
| Baking powder | 1 tsp |
| Butter | 1 cup |
| Sugar | 1 cup |
| Eggs | 4 nos |
| Raisins | 5 Tbsp |
| Cashew | 5 Tbsp |
| Black current | 5 Tbsp |
| Orange peel | ¼ cup |
| Rum and brnady | To soak |
Method
• Soak dry fruits in rum and brandy and keep in for 3-4 days in a warm place.
• Sieve flour with baking powder.
• Beat butter and sugar. Add eggs one at a time.
• Once the mixture is fluffy. Fold flour in the mixture gently. Once the flour is mixed properly, mix dry fruits in the mixture. Gently fold the whole batch of cake mixture.
• Pour in cake tin 8 inches or oven proof dish and bake it at 350°F for 35-45 minutes.
• Rum / brandy soaked the cakes once baked.
• Demold the cakes. Allow them to cool on a wire rack.