Pineapple Carrot Cake

Ingredients
1. 1 cup finely chopped ripe pineapple½ cup finely chopped carrot¼ cup finely chopped cherries2. 250gms. Maida1 tsp. Baking powder3. 250gms. Butter4. 250gms. Powdered sugar5. 4 egg yolks6. 2 pinches scraped lime rind7. ¼ cup milk1/8 tsp. Yellow colour8. 2 dsp. Brandy9. 3 egg whites10. 1 tsp. Vanilla essence11. 2 dsp. Sugar (whole)

Method
Sift together maida and baking powder. Soften the butter and add powdered sugar. Mix well till it becomes soft and frothy. Add the yolks and lime rind to it, a little at a time and mix. Next mix the flour gently into the beaten alternately. Add brandy. Mix the ingredients with a wooden spoon.Whisk the egg whites stiff. Add vanilla essence to it. Whisk again. Toss into it the chopped pineapple, carrot and cherries. Add the sugar grains little by little and beat without the egg white losing its fluffiness. Fold the egg white into the cake mixture.Pour the mixture into a spacious tin, lined with greased paper and dusted with flour. Bake it at 400ºF for 10 minutes. Lower the heat to 350ºF and bake for 30 minutes. Bake it altogether for 45 minutes and remove. Do not overbake.When cool, remove from the oven. Cut it into pieces and serve.Note:It can even be used as a pudding topped with cream.