Preheat oven to 180° C. Grease a gugelholf pan and dust with some flour.

Combine orange rind and mixed peel with sifted self-raising flour.

Cream butter, sugar and orange paste until creamy and smooth.

Beat in eggs, one at a time.

Fold in flour mixture.

Add evaporated milk gradually, beat well to combine.

Spoon mixture into the prepared tin. Bake for 40 – 45 minutes or until a skewer inserted into the cake comes out clean. (If cake starts to brown too quickly, cover with a piece of greased foil.

Leave cake in the tin for 10 minutes before removing onto a wire rack to cool.

For topping sauce: Place orange juice in a small saucepan. Heat up over medium low fire. Allow to simmer for 2 – 3 minutes. Add in salt followed by thickening.

Remove from heat and add in Pal Sweet® Low-Calorie Sweetener. Stir well. Pour the topping sauce over the cake. Sprinkle some silver dragees and mixed peel over.