Preheat the oven to 160C/fan 140C/gas 3. Grease a 900g loaf tin and line the base with baking parchment.
Place the butter and sugar in the bowl of a stand mixer with the paddle attachment fitted. Cream the two together until light and fluffy.
Slowly add the eggs and scrape down the sides of the bowl with a spatula, ensuring everything is mixed together evenly.
Take the mincemeat, mixed peel and clementine zest and juice and mix together.
Stir this into the butter, egg mixture and beat until combined.
Finally sift in the flour and baking powder and mix until everything is fully mixed together.
Turn into the prepared loaf tin and level out evenly.
Bake in the preheated oven for about 1 hour 15 minutes or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
While the cake is cooking, make the candied clementines, put the sugar and water in a saucepan and bring to the boil. Add the clementine slices, then reduce the heat to a gentle simmer. Cook until the fruit looks translucent – about 2 hours.
Pre-heat the oven to 100C/80C Fan, and carefully lift the slices from the syrup and place on a baking tray lined with baking parchment or a silicone baking mat.
Bake for about 45-60 minutes or until they’re a little less wet (just slightly tacky). Set aside until cool.
To make the icing, sift the icing sugar into a bowl and add the juice from one of the clementines, mix and then slowly add the remaining clementine juice until the glaze is thick but pourable, you probably wont need all of the juice.
Turn the cake upside down so the bottom is now the top, and drizzle with icing and decorate with candied clementines.