Lingkan Reang
Combine dried fruit, citrus zest and juice, alcohol, butter, and sugar in a pan, simmer for 5 mins and cool for 30 mins.
Preheat oven to 150°C, line a 20cm cake tin with parchment and newspaper.
Mix flour, ground almonds, spices, eggs, and vanilla into the cooled fruit mixture.
Pour into the prepared tin, level the top, and bake for 2 hours, checking for doneness.
Poke holes in the cooled cake, then spoon over creme and let cool completely.
Store in a cake tin, feeding with alcohol every two weeks until icing.