This showstopper of a cake makes a great alternative to a traditional cake and can be made at the last minute.
500g/1lb 2oz mixed dried fruit
60g/2¼oz dried cranberries
5 tbsp rum, Marsala, port or brandy (use apple juice or tea for a child-friendly version)
250g/9oz self-raising flour
250g/9oz butter, softened
250g/9oz soft light brown sugar
5 free-range eggs
pinch salt
2 tbsp ground ginger
1 tbsp mixed spice
1 vanilla pod, seeds only (or 3 drops vanilla extract)
pinch baking powder
3 tbsp milk or water (optional)
50g/1¾oz maple syrup
50g/1¾oz sugar
1 orange, zest only
50ml/1¾fl oz rum, brandy or water
550g/1lb 4oz granulated sugar
8 free-range egg whites
edible glitter, for sprinkling (optional)
Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 22cm/12in x 8½in roasting tin with greaseproof paper.
Mix the dried fruit, cranberries, alcohol and a little flour together in a bowl.
Cream the butter and sugar together in a bowl, then beat in two of the eggs and half of the flour until well combined, then beat in the remaining eggs and flour.
Stir in the salt, ginger, mixed spice, dried fruit mixture, vanilla and baking powder. Add a little water or milk if the mixture is too thick (it should just drop off a spoon).
Spoon the mixture into the tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre comes out clean. If the cake starts to look dark on top and is still not ready, cover it with aluminium foil to prevent further browning.
Meanwhile, for the sugar syrup, heat all the ingredients in a pan until the sugar has just dissolved. Boil for one minute, then remove from the heat.
Remove the cake from the oven and brush liberally with the sugar syrup.
Reduce the oven to 150C/300F/Gas 2.
For the meringue topping, whisk the sugar and two egg whites together in a bowl, then add two more egg whites and whisk well until the mixture thickens and stiff peaks form. Add two more egg whites and whisk again until stiff peaks form. Add the final two egg whites and keep whisking until very stiff peaks form.
Remove the cake from the tin and remove the greaseproof paper.
Put some of the meringue mixture into a piping bag fitted with a 1cm/½in plain nozzle and pipe peaks all over the cake, or spread the meringue all over the cake and use a knife to form peaks.
Return to the oven for 20-25 minutes, or until the meringue is cooked through. (Check every 10 minutes to ensure that it does not burn.)
Increase the oven to 180C/350F/Gas 4 and cook for a further 2-5 minutes, or until the meringue is golden-brown. Watch the cake closely as the meringue burns easily.
To serve, sprinkle with edible glitter and drizzle with any remaining sugar syrup.
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