280 g butter, chopped, softened, plus extra for greasing
½ cup candied mixed peel, diced
½ cup chopped glace cherries
2 cups currants
1 cup sultanas
1 cup raisins
3 cups plain flour
2 tbsp rum or brandy
1 tbsp treacle syrup
1 ¼ cups brown sugar
1 tsp ground mixed spice
½ tsp ground nutmeg
1 tsp ground cinnamon
1 pinch ground cloves
½ tsp fine sea salt
¾ cup roughly chopped blanched almonds
finely grated zest 1 orange
1 tbsp orange marmalade
3 egg whites
4 cups icing sugar mixture
edible gold leaves, or silver, to decorate
- Preheat oven to 150°C. Grease a 20cm round deep cake tin and line base and sides with baking paper with paper extending 5cm above rim of tin. Wrap brown paper around outside of tin to come 5cm above the rim and secure with string.
- Put candied peel, cherries, currants, sultanas and raisins in a large bowl. Stir in 1 tbsp of the flour to lightly coat fruit.
- Whisk eggs in a large bowl. Put alcohol and treacle in a small jug, mixing to combine. Stir into eggs.
- Put butter and sugar in the bowl of an electric mixer and beat on high until soft and creamy. Gradually add egg mixture, adding a spoonful of flour after each addition. Sift in remaining flour, spices and salt, mixing well to combine.
- Add coated fruit, almonds, zest and marmalade, stirring to combine.
- Spoon mixture into prepared tin and bake for 1½ hours. Reduce oven temperature to 140°C and cook for a further 1½ hours or until top is firm and cake is cooked through. If top is browning too quickly, cover with double thickness of non-stick baking paper. Cool cake in tin for 15 minutes, then place on a wire rack to cool completely.
- To make icing, put egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually sift in icing sugar, beating until thick and glossy. Spread icing all over cake, swirling into peaks to create a snowy effect. Sprinkle gold and silver flakes over the top to decorate, then leave cake to set overnight before serving.