- Line a deep 20 cm (8 in) round cake tin with parchment. Cover the outside of a 10 cm (4 in) round cake tin with parchment and sit it inside the larger tin.
- Mix together the raisins, sultanas, currants, cherries, peel, cranberries, sherry or fruit juice, grated rind and juice. Leave overnight if possible.
- Pre-heat oven to 150 deg. C., 300 deg. F., Gas Mark 2.
- In another bowl, cream together the butter and sugar until light and fluffy then beat in the eggs.
- Mix in the flour and spice then add a tablespoon of water and mix in the prepared fruits. Push the cake mixture into the space between the two prepared tins.
- Cover the cake loosely with parchment and bake in the pre-heated oven for 2¼ hours.
- Allow the cake to cool in the tin for 12 hours before removing the tin.
- To make the glazed satsumas, put the water and granulated sugar into a saucepan over medium heat and stir until dissolved.
- Cut the satsumas into 5 mm (¼ in) slices, then add them to the syrup and cook gently for about two hours. Leave to cool in the syrup.
- Line a baking tray with parchment and pre-heat the oven to 150 deg. C., 300 deg. F., Gas Mark 2.
- Drain the cooled satsuma slices and lay them on the prepared baking tray. Bake in the pre-heated oven for 20 minutes. Turn them over and bake for a further 20 minutes. Leave to cool.
- To make the icing, mix two spoons of orange juice into the icing sugar adding just enough of the remaining juice for the icing to flow. Drizzle it over the top of the cold cake. Press the prepared satsuma slices on
top of the icing to decorate.