Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 8 people
Difficulty level: 4 out of 4
15 Ingredients
Number of servings
8
Royal icing
- 2 egg whites
- 1teaspoons lemon juice
- 3 cup icing sugar
- 1kilograms mixed fruit
- 1/2 cup glace cherries
- 300milliliter rum
- 250grams butter
- 1 cup brown sugar
- 4 free range eggs
- 3/4 cup plain flour
- 3/4 cup self raising flour
- 1teaspoons mixed spice
- 1teaspoons ground nutmeg
- 2teaspoons ground cinnamon
- 2 sprigs rosemary
Method
Step 1 of 7
Place mixed fruit and cherries in a large bowl. Reserve 1/4 cup rum, then add remaining rum to fruit mixture, stirring to combine. Cover and stand for 2 days, stirring occasionally.
Step 2 of 7
Preheat oven to 150°C/130°C fan forced.
Step 3 of 7
Grease a deep 23 cm square cake pan (or deep 25 cm round cake pan). Line base and sides with 2 layers of baking paper.
Step 4 of 7
Beat the butter and sugar with an electric mixture until light and fluffy. Add eggs, one at a time, beating well between each addition.
Step 5 of 7
Sift the flours and spices, add to the mixture, and continue to beat until smooth. Stir in fruit mixture.
Step 6 of 7
Spread mixture evenly into cake pan. Bake for 2 hours (cover with foil if overbrowning) or until a knife inserted in centre of cake comes out clean. Remove pan from oven. Drizzle over reserved rum.
Step 7 of 7
To make the royal icing, lightly whisk egg whites and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. Spread icing over cake, then stand for 1 hour or until set, Decorate with rosemary and serve
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