Jamaican rum Christmas cake recipe | Sainsbury`s Magazine

Ingredients

• 200g dried prunes, chopped
• 200g raisins
• 100g sultanas
• 100g dried pineapple, chopped
• 125g dried Morello cherries, or more raisins
• 50g stem ginger, finely chopped
• 125ml dark rum, plus extra to feed if desired
• 125ml port
• 200g self-raising flour
• 50g ground almonds
• 1½ tsp ground mixed spice
• ½ tsp ground cinnamon
• 1⁄4 tsp ground nutmeg
• finely grated zest of 2 oranges
• 175g soft unsalted butter, plus extra to grease
• 175g dark muscovado sugar
• 2 tbsp black treacle
• 4 medium eggs, beaten
• 1 tsp vanilla extract
• 150g fresh pineapple (peeled and cored weight, from a whole pineapple)
• 1 tbsp stem ginger syrup from the jar
• 175g icing sugar, sifted