Retro Christmas royale cake

Method

• Step 1
  Preheat oven to 160C. Place a tray of water in the oven. Grease an 18cm dome or dolly varden tin with butter and dust with flour. Tip of any excess flour, then refrigerate the tin while you make the cake batter.
• Step 2
  Place dried fruit in a saucepan with 1 cup water and bring to the boil. Simmer for five minutes, then set aside to cool.
• Step 3
  With hand-held beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Add vanilla. Combine dry ingredients, then add to mixture and fold through. Finally, fold through cooled sultanas and any liquid. Pour into cooled tin and cover with foil. Bake for 1 1/4 hours until a skewer inserted into the centre comes out clean.
• Step 4
  To make Italian meringue, place sugar in a small saucepan with 1/3 cup water. Bring to the boil and simmer for 5-6 minutes until it reaches 115C on a candy thermometer. Use a pastry brush dipped in water to brush down the sides of the saucepan to prevent crystals forming.
• Step 5
  Using hand-held beaters or a stand mixer, whip egg whites with cream of tartar until soft peaks form. With the motor running, pour hot sugar syrup in a steady stream into the egg whites. Continue beating for 10 minutes until the meringue has cooled. Beat in vanilla essence.
• Step 6
  Use a bread knife to cut a layer off the domed top of the cake to flatten it. Turn upside down onto a serving plate. If you used a dolly varden tin, you can cut a few centimetres off the point of the cake to form more of a domed shape (and enjoy it with a cup of tea!)
• Step 7
  Spread cooled Italian meringue all over the cake, and use a palette knife to create flicks and texture. Decorate with glace cherries and spearmint lollies. Top with fresh cherries.