Ingredients
Fruit and nut topping
Toffee topping
Method
1.Preheat oven to 150°C/300°F.Grease 20cm (8-inch) ring pan;line with baking paper, extending paper 5cm (2-inches) over side.
2.Combine fruit and nuts in large bowl.
3.Beat eggs and sugar in small bowl with electric mixer until thick. Add rum, butter and sifted flours; beat until just combined. Stir egg mixture into fruit and nut mixture. Press mixture firmly into pan.
4.To make fruit and nut topping, combine ingredients in medium bowl. Gently press topping evenly over cake mixture.
5.Bake cake, covered, 1 hour. Uncover; bake a further 45 minutes. Stand cake in pan 10 minutes.
6.Meanwhile, make toffee topping. Combine ingredients in small saucepan, stir over heat, without boiling, until sugar dissolves ;bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 10 minutes or until mixture is a golden colour. Remove from heat; stand until bubbles subside before using.
7.Turn cake, top-side up, onto wire rack over oven tray; drizzle with toffee topping.
Store cake in an airtight container for up to one month. Cake not suitable to freeze. Refrigerating it helps make cutting easy, and it can be sliced finely if you use a sharp serrated or electric knife.
Note
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