Preparation

• 1
  Preheat the oven to 180C.
• 2
  Grease and line a round and deep tin with double layer of parchment paper round the sides and on the base.
• 3
  Put sugar, butter and zest into bowl.
• 4
  Put salt, flour, spices into a separate small bowl.
• 5
  Put all dried fruit into a bowl with nuts and put 1 tbsp of flour.
• 6
  Cream the sugar, butter and zest until soft.
• 7
  Add the eggs one at a time with a tablespoon of flour each.
• 8
  Fold in half of the flour.
• 9
  Fold in the fruit and nuts until well mixed and add the remaining flour mixture and orange juice. Continue to mix until well distributed.
• 10
  Smooth the top of the cake and arrange the fruit and nuts.
• 11
  Bake for 45 minutes and reduce temperature to 170C. Cover the cake with a parchment to protect from burning the surface from over browning.
• 12
  Continue to bake for further 45 minutes. Check the cake with a skewer if it is done.
• 13
  Cool the cake and decorate with choice of nuts and fruits or top with a layer of marzipan and a sheet of royal icing :)