375g mixed dried fruit (any combination you like) finely chopped
½ cup (125ml) dark rum or brandy
1 tsp mixed spice
3cm piece fresh ginger, finely grated
20g desiccated coconut
100g slivered almonds, toasted
150g caster sugar
250g unsalted butter, softened +extra, for greasing
3 free-range eggs
½ tsp salt flakes
125g plain flour + 3 tbsp extra, to coat fruit
¾ tsp baking powder
250g icing sugar, sifted
½ lime, zest and juice
½ tsp vanilla extract
Toasted coconut flakes, toasted slivered almonds, strawberries, edible flowers to serve
Preheat the oven to 180°C (160° fan-forced). Grease and line a 24cm round springform tin.
In a medium bowl, mix all the fruit together and soak in rum or brandy with the mixed spice, ginger and coconut for 30 to 45 minutes, or until the fruit re-hydrates and absorbs most of the liquid.
Drain the fruit, discarding any remaining liquid. Sprinkle the fruit with three extra tablespoons of flour and toss to coat. Set aside.
Using an electric mixer, beat the caster sugar and half the butter until light and fluffy. Beat in the eggs one by one to incorporate and add the salt flakes. Sift in the flour and baking powder and beat on low speed to combine. Add the dried fruit mixture and the toasted almonds, and fold gently to combine.
Pour the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean. Leave to cool completely in the tin, then turn out onto a cake stand or serving plate.
For the icing, using an electric mixer in a large bowl mix the remaining butter, icing sugar, lime zest and juice, and vanilla for 2 to 3 minutes until smooth. Spoon the buttercream over the cooled cake, and smooth with a palette knife.
To serve, sprinkle with toasted coconut flakes and slivered almonds, strawberries and edible flowers.