Ingredients
Method
1.Preheat oven to 150°C/300°F. Line a deep 20cm (8-inch) square cake pan with two layers of brown paper and two layers of baking paper, extending the papers 5cm (2 inches) over the sides.
2.Combine all fruit, juice, marmalade and rum in a large bowl.
3.Beat butter, sugar and rinds in a small bowl with an electric mixer until combined. Beat in eggs, one at a time, until just combined.
4.Stir butter mixture into fruit mixture, then stir in sifted flour and spice. Spread mixture into pan; decorate top with almonds.
5.Bake cake 3 hours or until a skewer inserted into the centre comes out clean. Brush top of cake with extra rum. Cover hot cake, in pan, tightly with a clean tea towel; cool overnight.
6.Before serving, stir honey and the water in a small bowl until smooth. Brush over top of cake.
7.This fruit cake can be made up to 12 months ahead; store in an airtight container at room temperature. If the weather is humid, keep the container in the fridge or freezer.
