For the cake
- 375 g (13oz) raisins
- 150 ml (¼ pint) dark rum
- 175 g (6oz) butter, softened, plus extra to grease
- 175 g (6oz) golden caster sugar
- 3 medium eggs, beaten
- 150 g (5oz) ground almonds
- 175 g (6oz) self-raising flour
- Zest of 1 small orange
For the decoration
- 3 tbsp apricot jam
- 500 g pack fondant icing
- A little icing sugar and Gold Edible Lustre Dust
- 6 physalis (cape gooseberries)
- A little golden caster sugar
- Preheat oven to 170°C (150°C fan oven) mark 3. Grease and line a 20.5cm (8in) loose-based cake tin with greaseproof paper. Soak raisins in a bowl with the rum and set aside.
- Put 175g (6oz) butter into a bowl. Using an electric hand whisk, beat in sugar, one large spoonful at a time, until light and fluffy. Beat in the eggs, a little at a time, then add the ground almonds and mix well. Stir in the soaked raisins. If the mixture looks curdled, leave for 5min to allow the almonds to swell, then stir again.
- Fold in the flour and orange zest with a large metal spoon. Spoon the mixture into the prepared tin and smooth the top. Bake for 50min-1hr or until a metal skewer inserted into the middle comes out clean. Leave cake to cool in the tin for 10min, then turn out onto a wire rack to cool completely.
- Carefully turn cake upside down, put on a serving plate and remove greaseproof paper.
- To decorate the cake, heat the jam in a pan for 2-3min, sieve into a bowl, then brush over the top and side of the cake. Roll the icing out to a 35.5cm (14in) circle, lift it onto the cake and smooth over top and side. Cut away extra icing.
- Before serving, sift 2tbsp icing sugar into a bowl and add a knifepoint of gold lustre. Mix together, then tip into a fine sieve or tea strainer and dust over the top of the cake.
- Pull the leaves back from the physalis to reveal the fruit. Put the caster sugar in a bowl and dip in the physalis – the sugar will cling to the sticky surface. Arrange on top of the cake. Finish by tying a gold ribbon around the cake.