• 3 Ratings

The cake can be served right away or allowed to age, from three days to six weeks: Wrap the cake in cheesecloth, keep it at room temperature, and pour 2 to 3 tablespoons of rum over the top every few days, or once a week if storing longer.


Anna Williams

Recipe Summary

40 mins
4 hrs 15 mins
Makes one 8-inch square cake


Ingredient Checklist


Instructions Checklist
  • Combine raisins, apricots, ginger, kumquats, star-anise pods, and vanilla-bean pod in a medium bowl. Bring water to boil in a small saucepan over high heat. Remove from heat, add tea, and cover; let steep 6 to 8 minutes. Strain brewed tea into bowl with fruit; let stand at room temperature at least 1 hour or up to overnight (the fruit will soften and absorb the liquid). Remove and discard star anise and vanilla pods.

  • Preheat oven to 375 degrees. Combine brown sugar, zest, and vanilla-bean seeds in a small bowl. Use your fingers to mix ingredients until well blended. In another bowl, lightly whisk together flour, baking powder, salt, ginger, nutmeg, cardamom, and fennel seed.

  • Butter an 8-inch square baking pan and line with parchment; butter parchment. With mixer on medium-high speed, beat butter and brown-sugar mixture until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Add flour mixture and beat on medium-low speed until just combined. Add dried fruit mixture, pistachios, and marmalade; beat until just combined.

  • Transfer batter to prepared pan. Bake 15 minutes, then reduce oven temperature to 350 degrees and continue baking until cake is golden brown and a tester inserted in center comes out clean, 45 to 60 minutes. Using a toothpick or skewer, poke holes in top of cake; pour rum over cake. Let cool completely in pan.

  • In a small bowl, stir together confectioners' sugar and lemon juice until smooth. Drizzle icing over cake. Garnish with thin slices of fruit from additional marmalade.


3 Ratings
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