Ingredients

• 280g pitted prunes
• 200g each raisins, currants, mixed peel, dried cranberries
• 140g glace cherries
• 100g mixed nuts
• 150ml dark rum
• 3 tsp each vanilla and almond essence
• 400g brown sugar
• 250g plain flour
• 1 tsp each ground allspice and nutmeg
• ½ tsp ground cloves
• 1 tsp baking powder
• 230g unsalted butter
• 5 eggs
• 130ml tawny port
• 70ml golden rum
• 40g glacéed cedro lemons, sliced wafer thin
• 1/2 candied orange (or clementine), sliced wafer thin

Icing
• 450g caster sugar
• 60ml golden rum
• ¼ tsp cream of tartar
• 2 egg whites
• 1 tsp vanilla essence

Description

1. Combine Dried Fruits In Food Processor And Pulse Until Finely Chopped. Transfer To A Large Bowl And Add Nuts, Dark Rum, Vanilla And Almond Essence And 60g Brown Sugar. Cover And Soak In The Rum Overnight Then Transfer To A Saucepan. Add 250ml Cold Wate

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