Make your meal

Eid ul-Fitr

Marks the end of Ramadan, the Islamic holy month of fasting, with prayers, charity, and festive meals.

  • Traditional Dish: A celebratory rice dish layered with marinated meat and aromatic spices, symbolizing unity.

Ingredients:

  • 7 tbsps Steward’s Lazzat Biryani spices (70g)
  • 1½ kg chicken/meat/fish, cut into pieces
  • 750g soaked basmati rice, half cooked with a pinch of salt and drained
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 500ml yoghurt
  • 2 cinnamon sticks
  • 5 – 6 whole cloves
  • 3 – 4 cardamom pods
  • 3 – 4 green chillies
  • ½ cup crushed onions (125ml)
  • 1½ cup fried onions (100g)
  • Chopped coriander and mint leaves
  • 1 kg potatoes, cut into cubes soaked with a pinch of yellow food colour, then half fried
  • 250ml boiled milk with 1g of zaffran
  • 3 tbsps ghee
  • 3 tbsps oil
  • 1 cup of green peas

You will need

  • Lakaz Mama – Biryani Masala: A blend of spices tailored for biryani.
  • Lakaz Mama – Long Bilimbi pickle or Mango Kutcha
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Method:

  1. Marinate chicken/meat/fish in half cup of milk, ginger, and garlic paste, cinnamon, cardamom, cloves, biryani spices, crushed onions, green chillies, ¾ fried onions, coriander, mint, ghee, oil and yoghurt. Mix altogether thoroughly. Add fried potatoes. Marinate for about 4hrs in biryani pot.
  2. Layer with half of cooked rice on top of masala followed by green peas. Top the remaining rice, pour over remaining milk, 2 cups of water, a little ghee and rest of fried onions. Cover with lid and cooked on low heat for about 40 minutes.
  3. Remove the lid and use a spoon to check whether part of biryani adheres to the bottom of the pot, which indicates that cooking has been completed. If not, replace lid and allow cooking on low heat for another 10 mins.
  4. Serve with vegetable pickles, cucumber and carrot salad and spiced sour milk.

Ugadi

The Telugu and Kannada New Year, celebrated with traditional dishes, rituals, and prayers for prosperity and renewal.

  • Traditional Dish: Sweet Vermicelli (Seviyan Kheer)

Description: A sweet dish made from vermicelli, milk, and sugar, marking the Telugu New Year.

Ingredients:

  • Vermicelli – 1 cup
  • Milk – 4 cups
  • Sweetened condensed milk – 1/2 cup (adjust to taste)
  • Ghee (or butter) – 2 tbsp
  • Cardamom powder – 1/2 tsp
  • Nutmeg powder – 1/4 tsp
  • Rose or almond essence – 1/4 tsp
  • Cashew nuts – 10, halved
  • Raisins – 10
  • Almonds – 10, slivered
  • Saffron strands – A pinch (optional)
  • Water – 1/4 cup

You will need

Sweet Vermicelli (Mauritian-Style Kheer)

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Method:

  1. Toast the Vermicelli:
    • Heat 1 tbsp of ghee in a pan over medium heat.
    • Add the vermicelli and toast until golden brown, stirring constantly. Set aside.
  2. Prepare the Nuts and Raisins:
    • In the same pan, add the remaining 1 tbsp of ghee.
    • Fry the cashew nuts until golden, then add the raisins and fry until they puff up. Remove and set aside.
  3. Cook the Vermicelli:
    • In a large saucepan, bring 1/4 cup of water and 4 cups of milk to a gentle boil.
    • Add the toasted vermicelli and simmer on low heat, stirring occasionally, until the vermicelli softens (about 8–10 minutes).
  4. Sweeten the Kheer:
    • Stir in the sweetened condensed milk until dissolved.
    • Add cardamom powder, nutmeg powder, and a few saffron strands (if using) for fragrance and colour.
    • Mix in the rose or almond essence.
  5. Final Touch:
    • Garnish the kheer with fried cashews, raisins, and slivered almonds.
  6. Serve:
    • Serve warm or chilled as a delightful dessert to mark the festive occasion of Ugadi.

Independence Day

Celebrates Mauritius’s independence from British colonial rule on March 12, 1968.

  • Traditional Dish: Fish Vindaye served with a Dal Puri, Farata or crusty baguette. 

Description: tangy, spiced dish symbolises Mauritius’s unique culinary identity, blending Creole and Indian influences.

Ingredients:

  • 6 tbsp Steward’s Lazzat vindaye spices (60g)
  • 1 kg fried fish (Tuna or Marlin or any firm flesh fish)
  • 1 tbsp lemon juice
  • 1 tbsp turmeric powder (10g)
  • 5 tbsp vegetable oil
  • 1 ½ tbsp garlic paste
  • 2 big onions ground to a paste
  • 2 big onions diced
  • 8 garlic pods sliced
  • 125ml white vinegar
  • 10 small green chillies

You will need

  • Lakaz Mama – Fish Vindaye Mix: A blend of spices tailored for Vindaye.
  • Lakaz Mama – Dal Puri or Farata:
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Method: Green Banana Curry

  1. Marinate fish in a mixture of lemon juice, turmeric and ½ tbsp garlic paste
  2. Heat oil. Add onion paste, rest of garlic paste and fry for a few minutes.
  3. Add in vindaye spice, diced onion, garlic slices, and fried fish, stir and allow to simmer for few minutes more
  4. Add vinegar.
  5. Garnish with green chillies.
  6. Serve with La Caze Mama Dal Puri/white rice/ bread accompanied with green salad. Best served a few days after cooking so it soaks the spices

Maha Shivaratree

A Hindu festival in honor of Lord Shiva, marked by fasting, prayers, and pilgrimages to Grand Bassin.

  • Traditional Dish: Farata with Banana Curry

Description: Unleavened flatbread served with a variety of vegetarian curries, honoring Lord Shiva.

Ingredients:

  • Lakaz Mama Farata – As needed (available at your local shop)
  • Lakaz Mama Curry Powder (Mayil or Eagle Brand) – 2 tsp
  • Green bananas – 4, peeled and sliced into thick pieces
  • Coconut milk – 1 cup (optional)
  • Onion – 1, finely chopped
  • Garlic – 2 cloves, minced
  • Ginger – 1-inch piece, grated
  • Mustard seeds – 1 tsp
  • Curry leaves – A handful
  • Turmeric powder – 1/2 tsp
  • Cooking oil – 2 tbsp
  • Salt – To taste
  • Water – 1/2 cup
  • Fresh coriander – For garnishing

You will need

  • Lakaz Mama – Farata: There is no easier way to have an authentic Mauritian Farata at home. Grab it from your local shop 
  • Curry Powder: ( Mayil Massala no chilli 200g or Eagle brand – No Chili Masala ) . Essential for authentic curry flavours.
Click here for the store finder

Method: Green Banana Curry

  1. Prepare the Green Bananas:
    • Peel and slice the green bananas into thick (5mm) rounds or regular, chips like cut. Boil them in salted water for 5–7 minutes until slightly tender. Drain and set aside.
  2. Sauté the Spices:
    • Heat the oil in a pan over medium heat.
    • Add mustard seeds and let them pop, then add curry leaves and sauté for a few seconds.
    • Stir in the chopped onion, garlic, and ginger. Sauté until the onions are golden.
  3. Add the Bananas:
    • Add the boiled green bananas to the pan and stir gently to coat them with the aromatics.
  4. Cook the Curry:
    • Sprinkle in Lakaz Mama Curry Powder and turmeric powder. Mix well.
    • Pour in the coconut milk (optional) and 1/2 cup of water. Bring to a simmer and cook for 10 minutes, allowing the bananas to absorb the flavours.
    • Add salt to taste.
  5. Final Touches:
    • Garnish with fresh coriander before serving.
  6. Heat the Farata:
    • Warm Lakaz Mama Faratas in a pan for 1–2 minutes on each side until soft and lightly golden.
  7. Serve:
    • Serve the green banana curry alongside the faratas for a wholesome, traditional meal perfect for Maha Shivratree.

Cavadee

A Tamil festival dedicated to Lord Muruga, celebrated with fervent prayers, fasting, and rituals, culminating in processions carrying the decorated Cavadee.

  • Traditional Dish: Seven Curries (Sept Cari)

Description: A vegetarian feast comprising seven distinct curries, traditionally served during Tamil festivals.

Ingredients:

  • Lakaz Mama Curry Powder (Mayil or Eagle Brand)) – 2 tbsp
  • Turmeric Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Mixed vegetables (e.g., potatoes, carrots, green beans, eggplant) – 500g
  • Coconut milk – 1 cup
  • Onion – 1, finely chopped
  • Garlic – 3 cloves, minced
  • Ginger – 1-inch piece, grated
  • Mustard seeds – 1 tsp
  • Curry leaves – A handful
  • Cooking oil – 2 tbsp
  • Salt – To taste
  • Water – 1 cup
  • Fresh coriander – For garnishing

You will need

  • Curry Powder: (Mayil Massala no chilli 200g or Eagle brand – No Chili Masala) Essential for authentic curry flavours.
  • Dal Puri or Farata – Grab it from your local shop 
Click here for the store finder

Method:

  1. Prepare the Base:
    • Heat the oil in a large pan over medium heat.
    • Add mustard seeds and let them pop. Toss in curry leaves and stir for a few seconds.
    • Add the chopped onion, garlic, and ginger, and sauté until golden and fragrant.
  2. Cook the Vegetables:
    • Add the mixed vegetables and stir well. Cook for 5 minutes until they start to soften.
  3. Add Spices:
    • Sprinkle in Lakaz Mama Curry Powder, Turmeric Powder, and Garam Masala. Stir to coat the vegetables evenly in the spices.
  4. Simmer the Curry:
    • Pour in the coconut milk and water. Stir, cover, and let it simmer for 15–20 minutes, or until the vegetables are tender.
    • Add salt to taste.
  5. Garnish:
    • Sprinkle fresh coriander over the curry before serving.
  6. Serve:
    • Enjoy the curries with a Lakaz Mama Dal Puri or Farata or steamed basmati rice. To fully experience the traditional spirit of Cavadee, prepare multiple curries with varied vegetables and legumes (e.g., lentils, chickpeas).

Abolition of Slavery

Commemorates the end of slavery in Mauritius in 1835, honoring the resilience of enslaved people and their contributions to society.

  • Traditional Dish: Rougaille Salted Fish

Description: A Creole dish featuring salted fish simmered in a rich tomato-based sauce, reflecting the island’s history.

Ingredients:

  • Lakaz Mama Rougaille ( Lazzat – Spice for briani 70g or Lazzat – Spice for pulao 70g ) – 1 jar
  • Lakaz Mama Snoek Fish  – Raw or precooked (choose as per preference)
  • Lakaz Mama Dal Puri or Lakaz Mama Farata – For serving
  • Water – 2 cups (if using raw fish)
  • Cooking oil – 2 tbsp
  • Fresh coriander – For garnishing

Preparation Depending on Fish Type

    1. If Using Raw Snoek Fish:
      • Wash the fish under running water until all the visible salt has been removed.
      • Boil the fish in fresh water for 10 minutes.
      • Remove from heat, debone carefully, and pat dry.
      • Heat oil in a pan and fry the fish pieces until lightly golden. Set aside.
    2. If Using Precooked Snoek Fish:
      • Skip the preparation steps above and proceed directly to the rougaille cooking stage.

You will need

  • Lakaz Mama Rougaille ( Lazzat – Spice for briani 70g or Lazzat – Spice for pulao 70g ). The easiest way to make a rougaille – Available online and in store
  • Lakaz Mama Snoek Fish ( Seskel – Raw Snoek 250g or P’Tit Sale Precooked Snoek 50g ) – Available online and in store
  • Dal Puri or Farata – Grab it from your local shop 
Click here for the store finder

Method: Rougaille Salted Fish

  1. Prepare the Rougaille:
    • Heat a large pan over medium heat.
    • Add the contents of Lakaz Mama Rougaille. Let it simmer for 3–5 minutes to release its rich flavours.
  2. Add the Snoek Fish:
    • If using precooked snoek, toss the pieces directly into the simmering rougaille.
    • If using raw, fried snoek, add the pieces gently to the rougaille and mix to coat evenly.
    • Simmer for another 5 minutes to let the fish absorb the sauce.
  3. Final Touches:
    • Garnish with fresh coriander.
  4. Serve:
    • Warm Lakaz Mama Dal Puri or Farata on a pan until soft and golden.
    • Serve the rougaille salted fish with your choice of flatbread for an authentic Mauritian experience.

Chinese New Year

Celebrated by the Chinese-Mauritian community, marking the start of the lunar year with feasts, lion dances, and traditions symbolizing prosperity.

  • Traditional Dish: Boulettes (Mauritian Dumplings)

Description: Steamed dumplings made from fish or chicken, served in a flavorful broth, enjoyed during festive occasions.

Ingredients: Dumpling Dipping Sauce

  • Soy sauce – 3 tbsp
  • Rice vinegar – 1 tbsp
  • Sesame oil – 1 tsp
  • Chilli flakes – 1/2 tsp
  • Garlic – 1 clove, finely minced
  • Sugar – 1/2 tsp
  • Spring onions – 1 tbsp, finely chopped

Ingredients:

  • Lakaz Mama Choko Dumplings – One of each ( Lakaz Mama – Choko Shrimp 15 pcs, Lakaz Mama – Veg Choko 15 pcs and Lakaz Mama – Choko Dumplings Snoek )
  • Resto Fishlong  ( Resto – Fishlong 500g )
  • Chicken stock cube or chicken powder – 1 tbsp
  • Water – 4 cups
  • Spring onions – 2 stalks, finely chopped
  • Garlic – 2 cloves, minced
  • Ginger – 1-inch piece, thinly sliced
  • Soy sauce – 2 tbsp
  • Sesame oil – 1 tsp
  • Fresh coriander – For garnishing
  • Salt and pepper – To taste

Method: Dumplings in Chicken-Flavoured Broth

  1. Prepare the Broth:
    • In a large pot, bring 4 cups of water to a boil.
    • Dissolve the chicken stock cube or chicken powder in the water, stirring well.
    • Add the minced garlic, sliced ginger, and soy sauce. Let it simmer for 5–7 minutes to develop the flavours.
  2. Cook the Dumplings according to instructions on the pack
  3. Final Touches:
    • Drizzle the broth with sesame oil and sprinkle chopped spring onions on top.
    • Taste and adjust seasoning with salt and pepper as needed.
  4. Serve:
    • Ladle the dumplings and broth into serving bowls and garnish with fresh coriander.

Method:

  1. Combine all the ingredients in a small bowl.
  2. Stir well until the sugar dissolves.
  3. Serve alongside the dumplings for a tangy and savoury dip.

You will need

  • Lakaz Mama – Choko dumplings – one of each ( Lakaz Mama – Choko Shrimp 15 pcs, Lakaz Mama – Veg Choko 15 pcs and Lakaz Mama – Choko Dumplings Snoek ). Grab it from your local shop – Click here for the store finder
  • Resto Fishlong  ( Resto – Fishlong 500g ) – Grab it from your local shop
Click here for the store finder

Method: Dumplings in Chicken-Flavoured Broth

  1. Prepare the Broth:
    • In a large pot, bring 4 cups of water to a boil.
    • Dissolve the chicken stock cube or chicken powder in the water, stirring well.
    • Add the minced garlic, sliced ginger, and soy sauce. Let it simmer for 5–7 minutes to develop the flavours.
  2. Cook the Dumplings according to instructions on the pack
  3. Final Touches:
    • Drizzle the broth with sesame oil and sprinkle chopped spring onions on top.
    • Taste and adjust seasoning with salt and pepper as needed.
  4. Serve:
    • Ladle the dumplings and broth into serving bowls and garnish with fresh coriander.

Method:

  1. Combine all the ingredients in a small bowl.
  2. Stir well until the sugar dissolves.
  3. Serve alongside the dumplings for a tangy and savoury dip.

Assumption of Mary

A Catholic festival celebrating the Virgin Mary’s assumption into heaven, observed with church services and family gatherings.

  • Traditional Dish: Mauritian Fruit Cake, a dish deeply rooted in Christian celebrations in Mauritius and symbolises abundance, family gatherings, and tradition.

Ingredients:

  • Mixed dried fruits (raisins, sultanas, cherries) – 2 cups
  • Rum or orange juice – 1/2 cup (for soaking fruits)
  • Butter – 200g, softened
  • Brown sugar – 1 cup
  • Eggs – 4
  • Plain flour – 2 cups
  • Baking powder – 1 tsp
  • Lakaz Mama Vanilla Essence – 1 tsp
  • Lakaz Mama Nutmeg Powder – 1/2 tsp
  • Cinnamon powder – 1/2 tsp
  • Almonds or walnuts – 1/2 cup, chopped (optional)

You will need

Click here for the store finder

Method:

  1. Prepare the Fruits:
    • Soak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
  2. Prepare the Batter:
    • Preheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in Vanilla Essence.
  3. Combine Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, Nutmeg Powder, and cinnamon powder.
    • Gradually fold the dry ingredients into the wet mixture.
  4. Incorporate Fruits:
    • Drain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
  5. Bake the Cake:
    • Pour the batter into the prepared tin and smooth the top.
    • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
    • If the top starts browning too quickly, cover with foil.
  6. Cool and Serve:
    • Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and serve as part of the family gathering for the Assumption of Mary.

Ganesh Chaturthi

Celebrates the birth of Lord Ganesha with prayers, offerings, and processions.

  • Traditional Dish: Ladoo

Description: Sweet spherical confections made from chickpea flour and sugar, offered to Lord Ganesha.

Lakaz Mama Products:

  • Lakaz Mama – Besan (Chickpea Flour): The base for ladoos.
  • Lakaz Mama – Ghee: Essential for binding and flavor.
  • Lakaz Mama – Raisins: For added sweetness and texture.

You will need

  • Lakaz Mama – Besan (Chickpea Flour): The base for ladoos.
  • Lakaz Mama – Ghee: Essential for binding and flavor.
  • Lakaz Mama – Raisins: For added sweetness and texture.
Click here for the store finder

Method:

  1. Prepare the Fruits:
    • Soak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
  2. Prepare the Batter:
    • Preheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in Vanilla Essence.
  3. Combine Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, Nutmeg Powder, and cinnamon powder.
    • Gradually fold the dry ingredients into the wet mixture.
  4. Incorporate Fruits:
    • Drain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
  5. Bake the Cake:
    • Pour the batter into the prepared tin and smooth the top.
    • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
    • If the top starts browning too quickly, cover with foil.
  6. Cool and Serve:
    • Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and serve as part of the family gathering for the Assumption of Mary.

Diwali

The Hindu festival of lights, symbolizing the victory of light over darkness and good over evil, celebrated with lamps, sweets, and prayers.

  • Traditional Dish: Barfi

Description: A milk-based sweet, often flavored with cardamom and garnished with nuts, symbolizing the festival of lights.

Lakaz Mama Products:

  • Lakaz Mama – Milk Powder: Simplifies the barfi preparation.
  • Lakaz Mama – Pistachios: For garnishing.
  • Lakaz Mama – Rose Water: Adds a delicate fragrance.

You will need

  • Lakaz Mama – Besan (Chickpea Flour): The base for ladoos.
  • Lakaz Mama – Ghee: Essential for binding and flavor.
  • Lakaz Mama – Raisins: For added sweetness and texture.
Click here for the store finder

Method:

  1. Prepare the Fruits:
    • Soak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
  2. Prepare the Batter:
    • Preheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in Vanilla Essence.
  3. Combine Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, Nutmeg Powder, and cinnamon powder.
    • Gradually fold the dry ingredients into the wet mixture.
  4. Incorporate Fruits:
    • Drain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
  5. Bake the Cake:
    • Pour the batter into the prepared tin and smooth the top.
    • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
    • If the top starts browning too quickly, cover with foil.
  6. Cool and Serve:
    • Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and serve as part of the family gathering for the Assumption of Mary.

Arrival of Indentured Labourers

Commemorates the arrival of Indian indentured laborers in Mauritius in 1834, honoring their contributions to the nation’s development.

  • Traditional Dish: Dal Puri

Description: Thin flatbreads stuffed with spiced yellow split peas, a symbol of the indentured laborers’ contribution to Mauritian cuisine.

Lakaz Mama Products:

  • Lakaz Mama – Yellow Split Peas: For the filling.
  • Lakaz Mama – Flour: Essential for making the puris.
  • Lakaz Mama – Cumin Powder: Adds flavor to the stuffing.

You will need

  • Lakaz Mama – Besan (Chickpea Flour): The base for ladoos.
  • Lakaz Mama – Ghee: Essential for binding and flavor.
  • Lakaz Mama – Raisins: For added sweetness and texture.
Click here for the store finder

Method:

  1. Prepare the Fruits:
    • Soak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
  2. Prepare the Batter:
    • Preheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in Vanilla Essence.
  3. Combine Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, Nutmeg Powder, and cinnamon powder.
    • Gradually fold the dry ingredients into the wet mixture.
  4. Incorporate Fruits:
    • Drain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
  5. Bake the Cake:
    • Pour the batter into the prepared tin and smooth the top.
    • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
    • If the top starts browning too quickly, cover with foil.
  6. Cool and Serve:
    • Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and serve as part of the family gathering for the Assumption of Mary.

Christmas

A Christian holiday celebrating the birth of Jesus Christ, observed with church services, gift-giving, and family feasts.

  • Traditional Dish: Christmas Cake (Fruitcake)

Description: A rich and moist cake filled with dried fruits and nuts, often enjoyed during Christmas celebrations.

Lakaz Mama Products:

  • Lakaz Mama – Mixed Dried Fruits: For the cake batter.
  • Lakaz Mama – Rum Essence: Adds traditional flavor.
  • Lakaz Mama – Nutmeg Powder: Provides warm, festive spice.

You will need

  • Lakaz Mama – Besan (Chickpea Flour): The base for ladoos.
  • Lakaz Mama – Ghee: Essential for binding and flavor.
  • Lakaz Mama – Raisins: For added sweetness and texture.
Click here for the store finder

Method:

  1. Prepare the Fruits:
    • Soak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
  2. Prepare the Batter:
    • Preheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper.
    • In a mixing bowl, cream the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in Vanilla Essence.
  3. Combine Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, Nutmeg Powder, and cinnamon powder.
    • Gradually fold the dry ingredients into the wet mixture.
  4. Incorporate Fruits:
    • Drain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
  5. Bake the Cake:
    • Pour the batter into the prepared tin and smooth the top.
    • Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
    • If the top starts browning too quickly, cover with foil.
  6. Cool and Serve:
    • Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and serve as part of the family gathering for the Assumption of Mary.