Instructions
Preheat roaster to 160 °C elsius. Grease and line cutlet drum with diploma paper and wrap the drum with 2 layers of brown paper or baking strips.
hash the fruits if you like them diced and mix with ground almond. Leave away.
In a separate coliseum, cream adulation and sugar till light and ethereal. Add eggs, one at a time, beating well after each addition. Stir in all essentialities, bomb juice, and molasses and mix well.
Gently fold in the sifted dry constituents alternatively with orange juice. Mix until flour is well incorporated in the batter.
Add the mixed fruits into the batter and mix well.
Pour batter into a oiled and lined cutlet drum and singe for about 2 hours and 10 twinkles on the smallest rack.
Remove cutlet from the roaster and let it rest in the drum for 10 twinkles. Remove cutlet from drum and let it cool fully.
Once fully cooled, wrap it neatly in diploma paper, followed by cleave serape and antipode and store in a cool, dry place for 1 week before icing or cutting the cutlet.
Lemon Butter Baked Shrimp