Yields12 Servings
 1 tin pineapple in juice
 150 g dark muscovado sugar
 150 g butter, plus a little extra for greasing
 300 g mixed dried fruit
 Zest of 1 orange
 3 tbsp rum
 100 g glace cherries
 3 eggs beaten
 150 g desiccated coconut
 100 g blanched almonds
 50 g brazil nuts roughly chopped
 300 g self-raising flour
 1 tbsp mixed spice
For decoration
 175 g dark muscovado sugar
 100 g butter
 3 tbsp rum
 1 tsp vanilla extract
 150 g icing sugar, sifted
 100 g caster sugar
 8-10 star anise
 Edible gold glitter

Blend the pineapple and juice then put into a large pan with the sugar, butter, dried fruit, orange zest, rum and glace cherries; heat the mixture over a low heat, stirring until the butter has melted; then simmer for 5 minutes, stirring every now and then to plump the fruit; remove the pan from the heat and leave to cool completely


Preheat the oven to 150C/Gas5 and lightly butter a 20cm round cake tin; then line the base and sides with 2 layers of baking paper


Once the mixture has cooled, mix in the eggs, coconut, almonds and brazil nuts; sift the flour and fold it in together with the mixed spice


Transfer to the prepared tin and smooth it down with the back of a spoon; bake for 1 hour 30 minutes or until a skewer inserted into the centre of the cake comes out clean; leave the cake to cool on a wire rack before removing from the tin


To decorate the cake put the muscovado sugar and butter in a pan; heat gently until the butter has melted and the sugar dissolved; boil for 1 minute; add the rum and vanilla and mix well; remove from the heat and beat in the sifted icing sugar, until smooth; transfer to a bowl and leave to cool for 10 minutes, stirring frequently


Turn the cake upside down to give a flat surface; pour the icing over the top of the cake allowing it to gently drip down the sides


Lightly oil a sheet of foil; put the caster sugar in a pan and heat gently until the sugar begins to caramelise around the edge of the pan; shake the pan and draw a spoon through it once or twice only – don’t stir- until all the sugar has turned golden brown; pour onto the foil and eave to set for 15 minutes


Break up the caramel and arrange on the cake with the tea light in between to create a flame effect; do not use a real candle as the sugar could catch fire; put the star anise on top and finish off with some glitter

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