Chocolate and cranberry spiced fruit cake

chocolate and cranberry spiced fruit cake
2H 30M



1.Combine cranberries, sultanas, currants and coarsely chopped prunes in large bowl, stir in nuts and rum. Cover, stand overnight.
2.Have butter and eggs at room temperature.
3.Preheat oven to 150°C (130°C fan forced). Grease deep 22cm (9-inch) square cake pan, line base and sides of pan with three thicknesses of baking paper, extending paper 5cm (2-inches) above edges.
4.Coarsely chop chocolate.
5.Beat chopped butter and sugar in large bowl with electric mixer until combined. Beat in eggs, one at a time, beating only until combined. Add creamed mixture to fruit mixture, mix well. Stir in sifted flour, cinnamon, spice and chocolate.
6.Spread mixture evenly into pan. Tap on bench, level top. Sprinkle with extra nuts. Bake cake about 2 hours. Cover hot cake with foil, cool cake in pan overnight.

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