Stained-glass cake

1.Preheat oven to slow, 150°C. Grease and line a 19 x 9cm loaf pan with baking paper.

2.In a medium saucepan, combine 500g fruit, butter, sugar and rum. Stir on low until melted and sugar has dissolved. Simmer for 4-5 minutes without stirring until thickened slightly. Remove from heat. Stir in baking soda, then transfer mixture to a large bowl. Allow to cool.

3.Sift flour and spice together. Fold into fruit mixture with the beaten eggs and nuts. Pour into a prepared pan.

4.Bake for 45-50 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack, placed over a tray lined with baking paper, to cool completely.

5.In a medium saucepan, combine sugar and water on low. Stir until sugar has dissolved. Bring to the boil on high. Boil, without stirring, for 8-10 minutes until golden. Remove from heat and, with pan facing away from you, add extra water (mixture will bubble). Swirl pan until incorporated. Working quickly, drizzle a little toffee over cake. Arrange the remaining whole glacé fruit on top. Drizzle over the remaining toffee. Allow to cool, then slice using a serrated knife.