Caribbean Style Christmas Cake

Ingredients

• Zest of 2 oranges
• 70g (2 ½ oz) glace cherries, halved
• 70g (2 ½ oz) stem ginger, chopped
• 450g (1 lb) mixed dried fruit e.g currants, sultanas, raisins
• 100g (3 ½ oz) prunes, chopped
• 150g (5 oz) tropical fruit mix
• 300ml dark rum
• Cake mix
• 175 grams Stork baking block
• 175g (6 oz) muscovado sugar
• 4 medium eggs
• 2 tablespoons black treacle
• 200g (7 oz) plain flour, sieved together with
• 1 teaspoon mixed spice, and
• ½ teaspoon ground cinnamon
• 100g (3 ½ oz) whole almonds, roughly chopped
• 450g (1 lb) marzipan
• Sieved apricot jam
• 500g pack regalice
• 1 x 23cm (9 inch) round silver board
• Fruits to caramelise e.g. satsumas, redcurrants, grapes, cape gooseberries
• 250g granulated sugar
• 4 tablespoons water
• Bayleaves