½ kg (1 lb 2 oz) unsalted butter at room temperature
½ kg (1 lb 2 oz) icing sugar
6 eggs at room temperature
½ kg (1 lb 2 oz) manjar
1 kg (2 lbs 3 oz) flour
3 tsp baking powder
½ tsp salt
Step 1 – Place the chopped walnuts and almonds, raisins and candied fruit in a bowl. Add the rum, lemon zest and spices. Mix and macerate for 12 hours.
Step 2 – Beat the butter and sugar together until creamy and white. Add the eggs one at a time, stirring constantly.
Step 3 – Add the caramel and mix well.
Step 4 – In a separate bowl, sift and mix the flour, baking powder and salt. Add this mixture to the wet mixture gently at a low speed.
Step 5 – Finally, add the macerated fruit. Stir in with the help of a wooden spoon.
Step 6 – Pour the mixture into greased molds. Bake at 150°C (300°F) for 1 1/2 hours. The cakes will be ready when a toothpick inserted in the dough comes out clean. Let rest 15 minutes before removing from the molds.