Tropical Christmas pudding cake | Sainsbury`s Magazine

Ingredients

• 1 x 425g tin pineapple in juice
• 150g dark muscovado sugar
• 150g salted butter, plus a little extra for greasing the tin
• 300g mixed dried fruit
• zest of 1 orange
• 3 tbsp rum
• 100g glacé cherries
• 3 medium eggs, beaten
• 150g desiccated coconut
• 300g self-raising flour
• 1 tbsp ground mixed spice
• a little cornflour or icing sugar, for rolling
• 150g ready-to-roll white fondant icing
• 150g ready-to-roll white marzipan
• a little rum, for brushing
• 3 glacé cherries
• a sprig of holly