Turn the cake over, so that the flat base is uppermost. Place the jam and rum in a small pan and bring to the boil. Allow to cool a little, sieve and brush half over the top of the cake.
Roll out the marzipan to
Brush the marzipan with more of the jam mixture and stud the fruits and nuts all over the surface of the cake, pushing them in so they don’t fall off. Tuck the bay leaves in amongst them.
Entwine the raffia around the cake and tie with a knot. If it is not to be eaten for a few days, place a strip of baking parchment underneath the raffia to keep the sides from drying out.
see: Tropical Fruit Cake