Caribbean Christmas cake

1.Combine dried fruit in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, essences and 60gm of brown sugar. Cover and steep in liquid overnight, then transfer fruit to a heavy-based saucepan with 1 cup cold water. Place over high heat until it begins to simmer then reduce to low heat and cook for another 15 minutes or until soft. Cool.

2.Sift flour with spices, baking powder and ½ tsp salt. Set aside. Using an electric mixer cream butter and remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir to combine, then add reserved flour mixture and stir through.

3. Preheat oven to 150C. Grease and line a 28cm-diameter spring-form pan with baking paper. Spoon cake mixture into pan and bake for 2 hours or until a skewer withdraws clean.

4.Remove cake from oven, prick all over using a skewer. Combine port and rum in a small jug and pour over cake. Stand for at least 3 hours before turning out. Cake will keep for up to 1 week in an airtight container.

5.For icing, combine sugar, golden rum, cream of tartar, ¼ tsp salt and ¾ cup water in a saucepan, then cook over low-medium heat until mixture reaches 118C on a sugar thermometer (soft ball stage). Meanwhile, using an electric mixer, beat eggwhites to stiff peaks. Gradually add hot syrup to eggwhites, beating constantly, then add vanilla and beat for 10 minutes or until icing is cooled and of a spreadable consistency. Ice cake immediately using a small palette knife and serve garnished with cedro ribbons and lemon spoon sweets or candied clementines.