Finely chop dried fruit and ginger. Beat the fat, eggs and sugar until creamy. Fold in the milk. Mix flour, baking powder, ground dried fruit, ginger, spices and cocoa and fold in.
Spread the dough on a baking tray. Sprinkle the almond slivers on top and press lightly until smooth. Bake at 175 degrees for about 20 min. Cool.
Mix powdered sugar, coffee powder and maybe rum with 4-5 tbsp. hot water and coat the cake with it. Cut into small cubes.
Tip :
The icing should dry very well, at least 24 hours in a cool place, otherwise the cake is hard to cut reasonably.
Tip : Always use aromatic spices to enhance your dishes!
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