Hi Rita, I had Sugee cake when I was in Singapore a couple of years ago. I hope this is similar to what you are looking for.

Sugee Cake

10 eggs
200g flour
1 tablespoon baking powder
200g sugar
200g butter
3 tablespoon condensed milk
140g suji essence
1 teaspoon vanilla essence
2 tablespoons brandy
90g ground almonds
60g of flour
120g mixed fruits
11/2 pounds of icing sugar
5 teaspoons of glucose liquid
5 tablespoons of glycerin
2 tablespoons vegetable shortening
Piping gel

Separate 7 egg yolks from the egg whites. Sift the flour mixed with baking powder 3 times to eliminate any clumps in the powder.

Beat the sugar and butter together until the sugar dissolves. Then add in the condensed milk while still beating. Keep beating until the thick creamy liquid is well mixed.

Add in the egg yolks one at a time while beating. Finally, pour in the suji and vanilla essence. Fold in with a wooden ladle.

Whisk the remaining egg whites vigorously, letting soft peaks form. Keep whisking until the whites are stiff.
Take the butter mixture and fold in the egg white gently. Quickly fold in the brandy and ground almonds.
Finally, add the flour to the mixed fruits and fold into your batter.

Preheat the oven at 140 degrees at least 10 minutes before baking.

Line the cake tin with a little butter and baking paper. When the oven is heated, put the batter in the cake tin and bake the mix at 140 degrees. Leave for an hour and a half.

For the topping, take the remaining three eggs and pour just the egg whites into the bowl and add in the icing sugar. Mix well with a wooden ladle.

Add glucose liquid, glycerin and vegetable shortening. Mix thoroughly until you achieve a fine consistency.

Add the icing sugar to the icing liquid slowly until the mixture turns into dough. Use your hands to knead the dough until it is completely smooth.

When the dough is smooth, remove the suji cake from the oven and coat the cake with piping gel. Then coat the fondant icing over the cake.

Decorate further if preferred and serve.