Ingredients

6 SunRice Plain Thin Rice Cakes, crushed
2 cups sultanas
1 cup currants
1 cup Raisins chopped
100g Red Glace Cherries, halved
1/2 cup Mixed Citrus Peel
1.5 cups Rum
250g chopped butter
1.5 cups Brown Sugar
2 tsp Vanilla extract
4 eggs
100g dark cooking chocolate melted
2 tbsp apricot jam
2 cups plain flour
2 tsp Cinnamon
1 tsp Mixed spice
125g livered Almonds
100g White cooking chocolate
Silver Cachous to decorate

Instructions

1. Combine sultanas, currants, raisins, cherries, peel and rum in bowl, cover, stand 1 hour or until ready to use.

2. Preheat oven to 160 degrees. Grease and line base and sides of 23cm deep round cake pan with double layers of brown paper and baking paper.

3. Beat butter, sugar and vanilla unitl light and creamy, add eggs one at a time, beating well after each addition. Stir in dark chocolate and jam.

4. Add creamed mixture to fruit mixture with crushed rice cakes, sifted flour, cinnamon, mixed spice and almonds, mix well.

5. Sppon mixture evenly into prepared pan and flatten the surface with a spatula. Bake 2-2.5hrs until cooked. Cover cake, cool in pan overnight.

6. Spread melted white chocolate thinly onto baking paper, when set, cut shapes with star cutters. Decorate cake with white chocolate stars and silver cachous.

Tips

You can soak the fruit in rum up to 2 weeks to add more flavor.