Serves 8 – 10
1 teaspoon superﬁne sugar
2/3 cup lukewarm milk
two 1/4 oz packages active dry yeast
2/3 cup raisins
1/3 cup currants
3/4cup unbleached ﬂour, plus
1/2cup candied mixed peel
1/2 cup coarsely chopped walnuts
few drops vanilla extract
1/2 cup superfine sugar
pinch of salt
2 tablespoons rum
3 eggs, lightly beaten
10 tablespoons unsalted butter, softened
ﬁnely grated zest of 1 lemon
1 cup confectioners’ sugar
1 tablespoon hot water
1 1/2 tablespoons rum
 Dissolve the 1 teaspoon sugar in the milk and stir in the yeast. Set aside in a warm place for about 10 minutes, until frothy.
 Pour boiling water over the raisins and currants, stir for 1 minute, then drain thoroughly and dry on a dish towel. Place in a bowl and sprinkle with the 1 tablespoon of ﬂour. Add the candied mixed peel and walnuts. Mix the vanilla extract with the 1/2 cup superfine sugar, and add to the fruit.
 Sift the remaining flour with the salt into a bowl and make a well in the center. Pour in the yeast mixture with the rum, eggs, butter and lemon zest. Mix to a dough and knead for 10 minutes. Knead in the fruits and nuts.
 Place the dough into a large warmed bowl, cover with plastic wrap and leave to rise in a warm place for 11/2-2 hours or until doubled in size.
 Lightly butter a bundt pan. Knead the dough for 5 minutes, then place in the pan. Cover and leave to rise in a warm place for 20-30 minutes or until risen to the top of the pan.
 Preheat the oven to 350°F. Bake for 45-50 minutes.
 Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
 To make the icing, sift the confectioners’ sugar into the top of a double boiler over simmering water, and stir in the water and the rum. Stir over simmering water until the icing is just lukewarm. Dribble over the top of the cake and leave to set.