Mandarin & Gingerbread Ring
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Thoroughly grease and flour a 23cm (9") ring mould cake tin. Sieve flour, Ginger and Mixed Spice together into mixing bowl. Stir in the sultanas. Melt butter, syrup, sugar and marmalade in a pan over a low heat. Make a well in the centre of the dry ingredients and mix in the melted mixture. Stir in milk and egg. Pour mixture into the prepared tin and cook in the over for 3/4-1 hour until the cake is well risen and firm to touch.
Allow the cake to cool slightly in the tin before easing the cake edges away from the side of the tin with a knife and turning out onto a cooling tray. Leave until cold.
Drain mandarin oranges and reserve juice. Arrange the mandarin segments around top of cake. Sift icing sugar into a bowl and mix with enough mandarin juice to form a coating-consistency icing. Allow icing to set before transferring to a serving plate.
The decorated cake may be stored in an airtight container for up to 1 week or the undecorated cake in a freezer for up to 4 months.