150g raisins, chopped
125g dried figs, finely chopped
125g pitted prunes, finely chopped
100g dried cranberries
100g dried pineapple, finely chopped
100g dried dates, chopped
100g mixed peel
½ cup slivered almonds
1 tbsp orange rind, finely grated
½ cup caster sugar
½ cup orange juice
½ cup dark rum
200g butter, softened
½ cup brown sugar
1½ cups plain flour
2 tsp mixed spice
¼ cup apricot jam, melted, strained
pure icing sugar, sifted
750g ready-made fondant icing
glace clementines, to decorate, optional
1 Combine dried fruits, mixed peel, almonds and orange rind in a large bowl. Place caster sugar in a frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar caramelises. Remove from heat. Carefully add orange juice. Return to low heat. Cook, stirring, for 5 minutes or until mixture is smooth. Pour over fruit mixture with half the rum, stir to combine. Cover with plastic wrap and set aside overnight to soak.
2 Preheat oven to 150°C. Grease a 20cm cake tin with butter. Line the base and side with 3 layers of baking paper. Use an electric mixer to beat the butter and brown sugar until pale and creamy.
3 Add eggs, one at a time, until combined. Add to the fruit mixture and stir to combine. Add flour and mixed spice, stir until well combined.
4 Spoon into the prepared tin and smooth the surface. Tap pan firmly on the bench to settle the mixture. Bake in preheated oven for 3 hours or until a skewer inserted in the centre comes out clean.
5 Remove from oven and brush hot cake with remaining rum. Cover with foil. Turn cake upside-down onto a flat clean work surface. Set aside overnight to cool completely.
6 Place cake on a serving plate. Use a little fondant to fill in any holes in the cake. Brush the top and side of cake with half the jam.
7 Dust a clean work surface with icing sugar. Knead fondant until smooth. Roll half the fondant out to a 7mm-thick disc, large enough to cover top and side of cake.
8 Lift fondant onto cake with a rolling pin. Smooth fondant over cake with hands dusted with icing sugar. Use a small sharp knife to trim the edge of excess fondant. Repeat with remaining jam
and fondant to cover cake with a second layer.
9 Decorate with glace clementines and ribbon.
Click on the pictures below for a step-by-step guide to creating this Christmas cake: