Sparkling snowfetti cake recipe | Good Food

Ingredients

• 225g unsalted butter softened, plus extra for greasing
• 225g light muscovado sugar
• 4 large eggs beaten
• 225g plain flour
• 2 tsp ground mixed spice
• zest 1 small orange
• 85g pecans or walnuts, toasted, then roughly chopped
• 150ml cloudy apple juice
• 50g unsalted butter
• 2 tbsp maple syrup
• 5 tbsp dark rum
• 800g mixed dried fruit (the kind that includes mixed peel)
• 175g dried cranberries
• 2 tbsp dark rum
• 1 tbsp maple syrup
• 4 tbsp apricot jam warmed and sieved
• icing sugar sifted, for rolling out
• 750g natural marzipan
• cooled boiled water or colourless alcohol
• 750g white sugarpaste (fondant) icing
• 1 large egg white
• 225g icing sugar sifted
• red, white and green sugar sprinkles (sometimes labelled ‘nonpareils’)
• small handful red, white and green jelly beans
• 1 medium jar label removed
• 1 plastic cake topper (we used a snowman figurine) to fit inside the jar
• green or red plastic milk bottle top if needed
• strong glue (not water-based)
• green acrylic paint and small paintbrush
• 2 tbsp glycerine
• 1 tsp silver craft glitter
• festive ribbon to tie around the jar lid