Boiled iced fruit cake

Place the dried fruit in a large saucepan with the rum and leave to soak overnight. The next day, add the butter, sugar, water, spices and nuts. Bring to the boil, boiling for 1 minute.

Remove the pan from the heat and leave to stand for 5 minutes before stirring in the baking soda and cooling the mixture completely. Preheat the oven to 175ºC and grease, flour and line the base of a 22cm ring or funnel tin.

Once the mixture is cold, fold in the eggs followed by the sifted flours. Do not over-mix. Spoon into the prepared tin and bake for 1-1¼ hours until a skewer inserted into the cake comes out clean. Dust with icing sugar or ice with a lemon flavoured icing when cold.

This cake will keep for a week stored in an air-tight container.

To make sugared roses and rose petals, use dry, spray-free roses. Place a lightly beaten egg white in one bowl and caster sugar in another. Using a small paint brush, coat the petals with the egg white, then sprinkle over the caster sugar, ensuring it completely covers the petals. Shake off any excess and dry on a cooling rack over a tray in a warm, dry place. Allow 24-48 hours for drying. Decorate the cake just before serving.