Fruit Cake Recipe with Rum and Almond Buttercream | olivemagazine

Ingredients

• 100g sultanas
• 100g raisins
• 50g dark glacé cherries chopped
• 50g crystallised ginger chopped
• 4 tbsp dark rum
• 200g butter softened, plus more for the tin
• 200g light muscovado sugar
• 3 eggs beaten
• 1 tbsp black treacle
• 220g self-raising flour
• 2 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp baking powder
• 2 small apples peeled and grated
• 185g salted butter at room temperature
• 300g icing sugar
• 1 tsp almond extract