Christmas Cake No. 3

Ingredients

• 1 1/2 pounds Butter (firm) (Original: 'Soji kathan makhan ratal 1.5')
• 1 1/8 pounds Powdered sugar (Original: '1 ratal and 5 tolas'. Converted to approx 1 lb 2 oz.)
• 1/2 pound Wheat flour (All-purpose) (Original: 'Mill's No. 1 wheat flour ratal 0.5')
• 1/2 pound Almonds (blanched) (Original: 'Soji badam ni bij ratal 0.5')
• 1/2 pound Candied orange peel (Original: 'Orange velati suka murabba... sher 0.5')
• 1/4 pound Raisins (Original: 'Kismis darakh ratal 0.25')
• 1/4 pound Currants (Original: 'Currant darakh ratal 0.25')
• 1/4 pound Fine Semolina (Rava) (Original: 'Wheat zino ravo ratal 0.25')
• 2 tablespoons Caraway seeds (crushed) (Original: 'Khokhri kidheli caraway seeds tola 2')
• 1 tablespoon Cardamom powder (Original: 'Sundeli elchi tola 1')
• 1 tablespoon Nutmeg powder (Original: 'Jaiphal tola 1')
• 1 tablespoon Cornstarch (Original: 'Brown & Polson's Paisley Flour tola 1')
• 4 teaspoons Brandy
• 3 teaspoons Vanilla essence
• 16 large Eggs (Separated into yolks and whites)
• 2 tablespoons Butter (for greasing) (Estimated quantity)

Instructions

1. 1Peel the almonds and slice them very thinly; wash, wipe, and dry them. Clean the raisins and currants, wash, wipe, and dry them thoroughly. Sprinkle a small amount of flour over the dried fruits to coat them (this prevents sinking).
2. 2Break the eggs and separate the yolks from the whites. Place the egg whites in a clean, tinned vessel (or glass/stainless steel bowl) and beat them until they form a stiff, firm froth (stiff peaks).
3. 3In a large mixing bowl, combine the egg yolks, butter, and powdered sugar. Beat thoroughly with a cake beater or wooden spoon for about 15 minutes until the mixture is creamy and pale.
4. 4Add the semolina (ravo) to the creamed mixture and mix well. Then, gradually add half of the wheat flour and beat the mixture for another 10 minutes.
5. 5Gently fold in half of the beaten egg whites. Then, add the remaining half of the wheat flour and mix it in gently without beating.
6. 6Add the candied orange peel, sliced almonds, prepared raisins, cardamom, nutmeg, brandy, caraway seeds, and vanilla essence. Mix until evenly distributed. Then add the cornstarch (Paisley Flour) and mix well.
7. 7Finally, gently fold in the remaining half of the beaten egg whites until just combined. Grease a large round cake tin (or two smaller tins) with butter. Line the bottom and sides with greased white paper. Pour the batter into the tin, filling it about 3/4 full. Preheat oven to 325°F (160°C) and bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.