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1. In a bowl, combine flour, salt, yeast, baking powder, and sugar. Gradually add enough water to form a smooth dough. The dough should not be sticky. If it’s sticky, add a small amount of flour and form into a ball. Cover with plastic wrap, and place a tea towel over the bowl. Set aside in a warm place and allow to rise until doubled. For best results, prepare the dough a few hours ahead or the night before.
2. In a bowl, combine the beef, green seasoning, black pepper, and Knorr seasoning. Combine and set aside in the fridge to marinate. This is optional, but marinating really allows the flavors in the seasoning to shine.
3. In a heavy pot, add the seasoned beef mixture and stir occasionally. Once the beef has turned brown in color, add the tomato paste, breadcrumbs, and chicken broth and combine. Add the browning, then add salt to your taste. Set the filling aside to cool.
4. When you’re ready to make the pies, add about 3 cups of oil or more for deep frying to a heavy pot. Allow to heat up over medium heat.
5. On a lightly floured surface, form the dough into 2-3 inch balls and roll out into a circular shape. Spoon some of the beef mixture onto the center, fold into a semi-circle shape, then press the edges together with your fingers to seal. Ensure the edges are fully sealed or the filling will come out in the oil. I’ll sometimes brush the edge of the dough with water before folding and sealing. 
6. Fry in hot oil until golden brown on both sides. Remove from the oil and enjoy!
7. These can be made in batches ahead of time, and frozen then reheated in an air fryer.

1. Soak the fruits in rum and cherry liqueur for a few hours, days or weeks before making the cake. Soaking helps to soften the fruits.When you’re ready to make the cake, puree the fruit mixture in a food processor until smooth. Measure 2 cups of the pureed fruit mixture and set aside.
2. Ensure that the eggs and butter are room temperature.
3. Cream the butter and sugar until light and fluffy.
4. In a separate bowl, whisk the eggs along with the lemon zest, vanilla extract, orange extract, and almond extract.
5. In another bowl, combine the flour, cinnamon, nutmeg, cardamom, and baking powder.
6. Gradually add the egg mixture to the butter and sugar, mixing well until combined. Add the fruit mixture and mix to combine. Gradually add the flour mixture until well incorporated. Be careful not to over-mix. Lastly, add the browning and combine.
7. Preheat oven to 350 F. Line a baking pan with parchment paper and transfer the batter. This recipe makes one 9 inch round cake, two smaller 7-8″ cakes, or 15-20 cupcakes.Bake for 1 hour, then lower the oven temperature to 280 and continue baking for another 45 minutes, or until a toothpick inserted into the center comes out clean.
8. If baking cupcakes, be sure to use cupcake liners in your pans, and preheat the oven to 280 F. Bake for around 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and pour some rum and cherry liqueur mixture over it. Only add a few tablespoons at a time, and allow the alcohol to fully be absorbed before adding more.

Store the cake in an airtight container. Additional alcohol can be poured over it every few days.