Pacific Christmas Cake
Place all the fruit and nuts in a bowl and pour over the Barcardi rum and allow to soak over night.
Preheat the oven to 180 °C.
Grease and line the cake tin with greaseproof paper, allowing the greaseproof paper to come up the sides 4 centimetres higher than the cake tin.
Beat the sugar and egg whites together until light and fluffy.
Add one egg yolk at a time and beat the mixture in between each addition.
Add the flour, baking powder, white chocolate and spices to the fruit and mix together, ensuring all the fruit is evenly coated.
Add the egg mixture to the fruit and flour and mix together till well combined.
Spoon mixture into cake tin then cover with a circle of greaseproof paper to protect the top from going too brown.
Bake for 50 minutes and then check the cake with a skewer.
If the skewer does not come out clean bake for a further 10 minutes and test again. repeat process until baked through.
Allow to cool in the tin to retain the moisture.