Mix your mixed fruit with the mandarin juice and rum, and either cover and leave overnight, or microwave till warm, about a minute, stir, cover and walk the dogs!

Beat the butter and sugar together. Add eggs 1 or 2 at a time with a tablespoon of flour and beat till incorporated. When all are mixed, add the flours, spices, baking powder and olive oil and mix till well combined. Fold through the soaked fruit and mixed peel.

Line the base of a 23cm diameter springform tin. Butter the edges then line that too. Fill with the cake mixture, gently level out and bake in a preheated oven at 140c fan for 2 hours, then reduce to 120c fan and cook for another 2 hours, until a skewer inserted comes out clean. Poke holes all over and drizzle Spiced rum into the warm cake - about 4 tbsp worth. When cooled, cover well with baking paper and foil. Next day, turn the cake over, poke more holes in and pour over another 4 or so tbsp spiced rum - next day do the same. I felt like that was enough for me, but you can saturate for another couple turns if you like. Cover with marzipan and icing if that's your thing, or simply dust with icing sugar and wrap a nice ribbon around it.

This cake keeps very well as long as wrapped up and air tight. The alcohol does a good job at preserving! Enjoy a slice whenever you fancy, with as cup of tea, coffee or even a dram.