1 Lb granulated sugar
1/2 Lb confectionary sugar
10 egg yolks
5 egg whites
1/4 Lb raisins
1/4 Lb currants
1/4 Lb plums
1/4 Lb ginger preserve
1/4 chow-chow preserve
1/4 pumpkin preserve
1/4 cherries
1/4 mixed candied peel
1/2 Lb cashew nuts
1/2 Lb butter
4 tablespoon strawberry jam or preserve
1 wine glass brandy
1 wine glass bee honey
2 Oz rulan ( roasted with 1tsp butter)
2 teaspoon each of vanilla and Almond extract
1/4 teaspoon each of cinnamon, cardamoms ,cloves (powdered)
1/2 teaspoon nutmeg (powdered)
2 teaspoon of rose-water

1. First prepare the fruit. Cut all the fruit and preserve to very small pieces. Chop cashew very final and add to fruit mix. Put the mixture into a large bowl. Add brandy, bee honey, strawberry jam mix well. Cover with plastic rap put it cool place 2 to 3 days.

2. Then add all the extract and powdered cinnamon, cardamoms, cloves, and nutmeg. Cover tight and put it in cool place another two days.

3. Now get ready to bake the cake. Preheat oven 300 . Grease 10"x15" metal pan. Line bottom and sides with shapely cut news paper ( about 5 layers ). Then Line with greased parchment paper or waxed paper.

4. Put granulated sugar and confectionary sugar in a large bowl. Add room temperature butter and beat well. Add rulang mix few more minute . Add yolk of eggs beat well. Mix the fruit mixture with wooden spatula. Beat egg whites until stiff forth and fold into the mixture.
Add 2 teaspoon ful rose-water and spoon the mixture into the prepared pan bake 3 to 4 hours until top begins to brown. Care fully check wether the bottom of the cake could burn.
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