Beat butter and sugar until creamy and pale, then add the yolks and continue beating.
Slowly add the flour, baking powder and milk. Fold in the egg whites, the nuts and fruits.
Pour batter into a buttered and floured 25cm cake tin or ring tin and bake it on a medium oven 180 degrees C until done – about 30 minutes. Check with a skewer to see if its done. Let cool slightly then remove to a cake rack to cool completely.
To make the icing, beat the egg white with a tablespoon of the icing sugar. When it’s creamy, slowly add the lime juice and the remaining sugar.
Pour the icing over the cooled cake and decorate with nuts, cherries and mint leaves.