Line a twelve-inch by eight-inch rectangular cake tin and grease it well. Melt the fat and keep it aside. Preheat the oven to 180°C.
Beat together eggs, sugar and vanilla essence in a deep pan kept over a pan of warm water till light and creamy. Gradually fold in the flour, stirring with a light hand only in one direction.
Now add melted fat and mix evenly. Pour into the prepared tin and bake in the preheated oven at 180°C for twenty five to thirty minutes. When done remove onto a wire rack and let it cool properly before icing it.
Draw the required shape on a butter paper and keep it on the cake and cut accordingly. For icing, mix together cream and powdered sugar. Divide into three to four portions and add a different colour to each portion.
Pipe a different coloured icing on different parts of the cake and allow it to set. Now arrange the almonds, cashewnuts, raisins, sugar coated fennel seeds, sugar coated chocolate roundels in any design of your choice. Cut into pieces and serve.