Method of Preparation :
Slice all the 10th ingredients, except cashew nuts, into small pieces. Soak and keep the slices in brandy one week before preparing the cake.Powder 1/2 kg sugar. Dissolve (Burn) it on a low flame and keep it aside. Allow it to cool.
Sieve the flour and baking powder together. Add the ground masalas, the fruits soaked in brandy and the chopped cashew nuts in it. Mix together all the ingredients. Rub ghee and butter together. Mix it with the powdered sugar. Beat the egg yolk and egg white separately. Add the egg yolk little by little into the sugar-ghee mixture and mix well. Add the burned sugar. Add essence to the beaten egg white. Mix it with the sugar-ghee mixture.
In a greased and floured vessel pour the sugar-ghee mixture first and then the fruit mixture evenly. Repeat alternately. Spread cumin over the cake batter and bake it.