MAKES 12 GIANT CUPCAKES PREPARATION: 15 MIN SOAKING: OVERNIGHT BAKING: 60-70 MIN FRUIT MIX 250g dried apricots, roughly
chopped 250g dates, pitted and roughly
chopped 100g each red and green glacé
cherries, roughly chopped 150g sultanas 150g golden sultanas zest and juice of 1 large orange 100ml rum CAKE 270g unsalted butter, softened 270g dark-brown sugar 45ml (3T) golden syrup 4 large eggs, whisked 100g pistachio nuts, roughly
chopped 350g cake flour 7,5ml (1½t) ground cinnamon 2,5ml (½t) ground or freshly
grated nutmeg 2,5ml (½t) ground cardamom
(crush the seeds from 12 pods) 2,5ml (½t) ground cloves 80g ground almonds TO SERVE icing sugar for dusting Preheat the oven to 140°C. Line two giant cupcake tins with cupcake liners. 1 FRUIT MIX Put all the ingredients in a large bowl, cover with clingfilm and leave to soak overnight. 2 CAKE Beat the butter and sugar in a large bowl until light and fluffy. Add the golden syrup, then whisk in the eggs. 3 Stir the pistachios into the soaked fruit. 4 In a separate bowl, sift the dry ingredients together, then add the fruit mix, stirring until well combined. 5 Spoon the batter into the prepared cupcake tins and bake for 60-70 minutes. Allow to cool for 10 minutes, then transfer to a cooling rack and leave to cool completely before serving. 6 TO SERVE Dust icing sugar over the cupcakes.