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Grease a 1 kg cake tin
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Preheat the oven at 180 degrees
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soak the dry fruits in rum for 4 to 5 hours till they absorb the entire alcohol.
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Strain the flour and cocoa powder and baking powder.
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Add the ground spices to the flour.
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Cream the butter and ghee with an egg beater.
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Add sugar and beat.
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Add the orange pulp and mix
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Add baking soda
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Break two eggs and add in the mixture and beat.
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Add vanilla.
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Add milk and beat till the mixture is loose and fluffy
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Fold the flour mixture and mix gently with spatula till the mixture is uniform.
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Bake at 170 degrees for 45 to 50 minutes.
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When cool take it out from the tin.
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Soak with a mixture of sugar syrup and rum(optional).
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Make a glaze with molten chocolate and heated cream.
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Apply on top of the cake and decorate with sprinklers.