First we’ll remove the seeds from the dry plums. Then cut them into tiny pieces. Remove the stalk from the raisins. Wipe it with a cloth. Now cut the walnuts into tiny pieces. Peel off the green cardamom and grind all the spices to make a powder.
Put baking powder and maida in a filtrate. Mix it well and filter. Put butter in a bowl and add gur khand as well as plain khand in the butter. Keep mixing it till it becomes a little fluffy. Now add condensed milk and maida to it and mix well. Add the lemon and orange zest to the batter. Also add the grounded spices. Now add walnuts, currants, dry mango and tutty frutty to the batter and mix thoroughly. Add milk to the batter if it is thick. Our batter for the cake is now ready.
Preheat the oven on 180 centigrade.
Take a container of 8-9 inches in diameter to bake the cake. Spread a butter paper at the base of the container, grease it with butter and spread it evenly at all sides. Put the cake batter in the container and spread it evenly, add almonds from the top. Our oven is preheated and ready. Put the container on middle of the oven rack. Bake the cake for 35 minutes at the 180 degree centigrade.
Now check, the cake is light brown. Bake the cake for another 10 minutes. Check it. It is still a little brown in colour. Bake it for another 10-15 minutes on 170 centigrade till it is brown in colour from the top. To check the cake, we can put a knife inside it. If the knife is coming out clear then it means the cake is completely baked and if some ingredients stick to the knife, then it is not ready and we need to bake it a little more.
Our cake is now completely baked. Leave the cake for 10 minutes to cool down. Cut the cake from all sides and take it out from the container. Now put pieces of cherry on top of the cake.
This cake is very tasty. Serve the cake once it is cool, and fill the remaining cake in a container. You can store it in the refrigerator and eat it for a month.