Rum & Raisin Ginger Nut Trifle

Place sultanas, 3 cups raisins, currants, mixed fruit, glace cherries, dates and almonds in a large bowl. Add 3/4 cup rum and stir to combine. Stand, covered, for 8 hours or overnight to allow flavours to infuse.

Place remaining raisins in a small bowl. Add 1/4 cup of the remaining rum and stir to combine. Stand, covered, until required.

Preheat oven to 160°C/140°C fan-forced. Line 2 x 20cm round cake pans with 2 layers of baking paper.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in fruit mixture, flour, bicarbonate of soda, cinnamon and allspice until combined.

Spoon mixture evenly into pans. Smooth tops and bake 55 minutes or until a skewer inserted into centres comes out clean. Cool cakes in pans, then remove.

Meanwhile, to make the spun sugar, place 1 large sheet of baking paper on a clean surface. Dissolve white sugar in 1/2 cup water in a small saucepan over medium heat. Bring to the boil, stirring, then reduce heat to low and simmer for 10 minutes or until mixture is a rich caramel colour. Dip two forks held back-to-back in toffee, then wave forks back and forth to create strands. Allow to cool.

Using an electric mixer, beat cream and caster sugar until soft peaks form.

Cut cake into 3cm pieces. Place half the cake over the base of large glasses. Drizzle over remaining rum. Layer with custard, then remaining cake. Top with whipped cream mixture. Scatter over rum-soaked raisins and biscuits. Gather spun sugar strands and decorate tops of trifle. Serve.