Combine all the ingredients in order and blend well, using your hands when necessary. Sprinkle a board lightly with icing sugar and turn the paste out onto it, kneading until smooth. Sprinkle on more icing sugar if the mixture becomes too sticky. Roll to a 1/4" thickness. Invert the cake over the paste and cut the paste to fit the top of the cake. If you wish to put paste on the sides as well, cut to fit. If the paste does not adhere well to the fruit cake, brush the cake surface with a thin covering of egg white. Allow the cake to stand overnight before adding ornamental icing. Yields about 3 cups paste or enough to cover a 9x9x3 1/2" cake. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 From: Sharon Stevens Home Cooking =C4 Posted to MM-Recipes Digest V4 #2 by "Rfm" on Dec 21, 98