Christmas Plum Cake

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   ["Clean, sterilize and dry a jar of about a litre.

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   arrange the fruits in layers of black raisins, raisins and cranberries.", "Fill the bottle upto 3/4th or the height of the fruits. Close the cap of the jar and place it in a cool dry place. You can keep it from 2 weeks to 6-9 months.", "turn the bottle around atleast once a day so the fruits soak evenly.", "Before you start the cake, you need to do 2 things

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   -Drain the fruits on a sieve and let the alcohol run out of the rum soaked fruits.

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   -Make Caramel:

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   Heat up the dark brown sugar with 60ml water until completely dissolved. Let it cool", "Preheat the oven to 180 degrees celsius. Butter the tins and coat them with flour.", "In a large bowl, cream the butter and sugar until light and fluffy.

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   Beat in one egg at a time.", "Sift in the flour, baking powder, cinnamon powder, ginger powder and nutmeg", "Add the rum and vanilla. Mix well.Add the milk and mix well until completely incorporated.", "Once baked let it cool on a cooling rack.", "Glaze:

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   In a large bowl, Sift the icing sugar and add the warm water. The water is added as you like for the consistency.

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   I also layered it with a coat of the leftover Royal Icing (Optional)"]

* Per serving · 4 servings · Values may vary.