1.Combine fruit, marmalade and ½ cup of the rum in large bowl; cover, stand at room temperature overnight.
2.Preheat oven to 150°C. Line six deep 10cm round cake pans with three thicknesses of baking paper, extending paper 5cm above sides.
3.Beat butter, rinds and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time.
4.Mix butter mixture into fruit mixture; stir in sifted dry ingredients. Spread mixture evenly into pans; bake about 1½ hours. Brush hot cakes with remaining rum; cover with foil, cool in pans overnight.
5.Brush tops of cakes with extra marmalade. Roll out icing until 8mm thick. Cut out 6 x 10cm flower shapes from icing; place one shape on top of each cake, smooth surface.
This recipe is the famous, delicious Australian Women’s Weekly fruit cake; it keeps and cuts superbly.Note