Combine the dried fruits, stem ginger, 100ml whisky, orange zest, and juice in a bowl and soak overnight.
Preheat oven to 140°C and grease a 20cm savarin tin with butter.
Prepare a protective paper collar for the tin and secure it with string.
Beat sugar and butter for 4 minutes until light and fluffy.
Add eggs one at a time, beating well between additions.
Fold in the flour, spices, and soaked fruit until combined.
Transfer the mixture to the tin and smooth the surface.
Bake for 1.5 hours or until a skewer comes out clean.
Drizzle with remaining whisky and cool in the tin for 15 minutes.
Whisk icing sugar, egg white, and glycerine for 4 minutes until thick.
Spread icing over the cold cake and decorate with glacé fruit.