10 - 12 oranges, juice is extracted to soak the fruit
250g unsalted butter at room temperature
150g muscovado / dark brown sugar
4 eggs, lightly beaten
1 tbsp Marmalade
350g self raising flour
3g cinnamon powder
150g ground almond
Preheat oven at 160 degrees Celcius and grease a 9in (23cm round / square) cake tin.
Combine the raisins, mixed peel and rum in a glass bowl; pour in the right amount of orange juice just sufficient to cover all the fruit, set aside and soak for at least 3 days in the refrigerator.
In the electric mixer, combine the butter and sugar and whisk until light and fluffy.
Gradually, add in the beaten eggs and mix well until incorporated. Beat in the marmalade.
Sift the flour, cinnamon powder and a pinch of salt into a large bowl and stir in the ground almonds.
Add the soaked fruit and fold into the dry ingredients using a plastic spatula.
Lastly, fold this fruit mixture into the whipped or creamed butter mixture until well combined.
Portion the batter into the greased cake tin and place the cake on the middle rack of the oven for about 1 1/2 hour to 2 hours or until skewer comes out clean when inserted. Allow to cool before unmoulding. (You may cover the cake with aluminum foil 1 hour after baking to prevent the cake from browning too much.)
Cool on a wire rack, leaving the foil on.
Store the cake in an airtight container in a cooler place, to enable the full flavour to develop for at least 2 days. Garnish as desire.