Quarter the cherries and roughly chop large fruit, e.g. dates, dried apricots
Soak the fruit in water/tea/brandy overnight OR Heat in the microwave on MEDIUM for 3 minutes in total, stirring once or twice. Then heat on HIGH for 30 seconds. Leave to stand for 30 minutes if possible - longer is fine
Prepare the tin:
Put a baking sheet in the oven
Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Grease the Bundt tin with the spray. Spray evenly over all the surfaces, right into all the points.If you have a non-spray version or are using oil, use kitchen paper and/or a pastry brush to get into all those crevices
Leave the tin upside down over the sink to stop the oil accumulating in the bottom
Make the cake:
Put all the ingredients, except the fruit, into a food processor, mixer bowl or large mixing bowl and blitz until mixed(Butter, caster sugar, eggs, flour, baking powder, spice, orange juice)
Scrape down and mix again. Add the fruit and its liquid and mix gently with a spoon until it's all incorporated
Pour the mixture into your tin and smooth the top
Place the tin on the pre-heated baking sheet and cook for 60-80 minutes (1 hr - 1 hr 20mins). The cake will be well-risen and golden. Check after an hour by pushing a skewer in. If the skewer comes out clean, the cake is done. If not, re-test after 10 more minutes
Leave in the tin for about 30 minutes. Then gently push the cake away from the edges of the tin. If the cake has a domed top, you may want to level it off with a sharp knife so that it sits flat
Put a wire rack over the top of the cake and turn upside down. The cake should slide out of the tin
Leave until cool to optionally ice.
For the Glace Icing:
Sift the icing sugar into a bowl and add 1 tablespoon (15ml) hot water from the kettle. Mix well until you have a thickish consistency. Add more water if necessary. You want the icing to drizzle but not run away
Drizzle the icing over the cake - using the contours of the cake as a guide. If necessary add a second or third layer of icing.
Notes
Storage:
The cake will keep for at least a week in an airtight container – preferably in the fridge.