Double line your cake tin with grease proof paper/baking parchment and a skirt of brown parcel paper tied with string. Ensure both the grease proof paper and the brown paper are double the height of the cake tin to help prevent the sides and top from burning/becoming too dark whilst baking.
Put the Mixed Vine Fruit, Chestnut Puree, Coconut Sugar, Coconut Oil, Lemon Zest, Lemon Juice, Orange Zest, Orange Juice, Spiced Rum and Stollen Spice in a large wide-based saucepan.
Bring to a simmer and stir gently allowing the butter to melt and the flavours to infuse. Simmer for around 10 minutes.
Transfer into a large mixing bowl and allow to cool for 30 minutes. Stir a few times to help with cooling.
In the meantime, pre-heat the oven to 150°c Fan/ Gas Mark 3.
Then stir in the flour and baking powder and finally the beaten eggs.
Combine thoroughly and pour gently into your cake tin.
Bake in the centre of the oven for 1¾ hrs - 2 hours or until a skewer comes out a little sticky when inserted into the centre of the cake and the surface has developed small cracks.
Once a fortnight 'feed' the cake with 2-3 tablespoons of Spiced Rum. Using a skewer make several holes into the cake and gently pour over a little rum. Allow this to sink in and then repeat. We used a disposable plastic pipette to make this process easier.
The cake can be covered in marzipan and/or icing immediately if you need it or in a few weeks depending on the timing of your celebration.
Please Note: This recipe is based on an original recipe by Nigella Lawson.
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