Line a large loaf tin with cling film.
Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool.
Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm.
In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid.
In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time.
Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve.