100g Unsalted butter (room temp)
90g Granulated Sugar
2pcs Eggs
80g Cake flour
20g Almond Powder
1tsp Baking Powder
1tsp Cinnamon Powder
60g Dried fruits (pickled in rum)
1/2 DLA Rolled Fondant White pack

Sift all the dry ingredients together.

Cream the butter and sugar together until paler in color.

Add in the beaten eggs little by little and mix well each time.

Add the dry ingredients and mix thoroughly. Add in dried fruits, mix and pour into a mold.

Bake in an oven preheated to 180 degrees Celsius for about 30 minutes.

Let the cake cool completely and remove from the mold.

Roll out the ready to use fondant dough to a very thin layer, using cornstarch or flour to prevent sticking.

Wrap the cake in fondant, tie ends together to make a fondant bow.

Let set and enjoy!