Soak the raisins in the rum for 30 minutes ... Fold into the cake mixture one-third at a time, add the fruit and chopped nuts with the last addition of egg white. Pour into the prepared tin ...

Toast the pine nuts by browning in a dry frying pan ... mix the mascarpone with the icing sugar and rum. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon ...

Mix the roasted nuts and biscuits together and sprinkle them around the top of the cake before serving. Soak the raisins in the rum for at least an hour until they are soft and puffed up.

Sprinkle the pecan nuts and cinnamon evenly over the bananas ... Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. While the cake is baking, heat the rum and water in ...