1 cup plain flour
1 cup self-raising flour
1 teaspoon ground cinnamon
6.5 oz butter, chopped
3/4 cup firmly-packed brown sugar
2 tablespoons orange marmalade
3/4 cup orange juice
3 1/3 cup sultanas
7 oz Sunbeam glace cherries, halved
3 eggs, lightly beaten
1/2 cup apricot jam
4 cups ready-made white icing
1 eggwhite, lightly whisked
assorted food colourings, Christmas cutters, cellophane and ribbon, to decorate
Preheat oven to 325 F. Lightly grease a 2 inch -deep, 7 inch square cake pan. Line base and sides with baking paper.
Sift flours and cinnamon into a large bowl. Place butter, sugar, marmalade, orange juice, sultanas and cherries in a saucepan over medium heat. Cook, stirring, for 5 to 6 minutes or until butter has melted and sugar dissolved. Set aside to cool for 20 minutes.
Add butter mixture and eggs to flour mixture. Fold until just combined (don't overmix). Spoon into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 1 hour. Turn out onto a wire rack to cool completely.
Cut cake into 4 squares. Turn cakes upside down. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until melted. Brush over cakes.
Divide icing into 4 portions. Roll out 1 portion on a sheet of baking paper to a 10 x 10 inch square. Place icing over 1 cake, smoothing down sides and corners. Carefully trim excess icing, reserving scraps. Repeat with remaining cakes and icing portions.
Knead icing scraps together. Divide into smaller portions. Tint each portion with food colouring, kneading until colour is even. Roll portions between sheets of baking paper. Using Christmas-themed cutters, cut out shapes. Brush with eggwhite. Place on cakes. Place cakes on small cardboard squares. Decorate base of cakes with ribbon. Wrap in cellophane and secure with more ribbon.