LOVE CAKE
16 Eggs
675 g Sugar
450 g Semolina
450 g Butter
900 g Bats, cashew
450 g Preserves, pumpkin
1/2 Nutmeg
2 Cardamom
2 Clove
1/2 ts Cinnamon, ground
25 ml Golden syrup
1 Linden, Zest from
25 ml Vanilla essence
2 ts Almond essence
3 ts Rose inwardness

=========================== Directions ========================

Break the egg and heartbeat the yolks and sugar together in a bowl
to form a smooth ointment. Dry roast the semolina and mix well with the
butter. Mince the cashew batty, chop the pumpkin keep, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashew barmy, pumpkin maintain, nutmeg,
cardamum, cloves, cinnamon, treacle, lime rind and essences and mix
well unitedly.

Put mixture into a greased cake tin and place in a moderate oven (170?C:
Gas Scratch 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out unobjectionable.

ISBN #962 224 010 0