I grew up in Singapore. My aunties made beautiful sugee cakes during Christmas and I really miss them very much. Through trial and error over a period of 3 months, I managed to bake the exact cake with the exact colour, texture and taste.
Preheat oven to 175C
Butter and line a 22 cm baking pan (line with greaseproof paper)
Soak Ingredients A overnight
Cream Ingredients C till light and fluffy
Add Ingredients A & B alternately to creamed Ingredients C - mix well
Add Ingredients E to creamed mixture - mix well
Finally fold in Ingredients D gently and transfer to baking pan
Bake in middle shelf for 55 mins - test after 45 mins - especially the centre of cake
When cake is done - rest it for 10 mins before removing it.
Different baking timings for different ovens. Check the cake after 45 mins.