- 2 1/3 cup (375g) sultanas
- 2 cup (320g) coarsely chopped raisins
- 1 2/3 cup (270g) dried currants
- 1 1/2 cup (250g) coarsely chopped pitted prunes
- 1 1/2 cup (210g) coarsely chopped seeded dates
- 3/4 cup (125g) mixed peel
- 2/3 cup (140g) red glacé cherries, quartered
- 1 1/3 cup (330ml) drambuie
- 1/3 cup (120g) honey
- 1 tablespoon finely grated lemon rind
- 250 gram (8 ounces) butter, softened
- 1 1/2 cup (330g) firmly packed dark brown sugar
- 6 eggs
- 90 gram (3 ounces) dark (semi-sweet) chocolate, grated coarsely
- 1 1/4 cup (150g) pecans, chopped coarsely
- 2 cup (300g) plain (all-purpose) flour
- 1 cup (150g) self-raising flour
- 1/4 cup (25g) cocoa powder
- 1 cup (125g) pecan halves
- 6 glacé cherries
- 1Combine fruit, 1 cup of the liqueur, and the honey and rind in a large bowl. Cover with plastic wrap; stand in a cool, dark place for one week, stirring every 2 days.
- 2Preheat oven to 120°C/250°F. Grease a six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper. Line a deep 22cm (9-inch) round or a deep 20cm (8-inch) square cake pan with 4 layers of baking paper, extending paper 5cm (2 inches) above side(s).
- 3Beat butter and sugar in a medium bowl with an electric mixer until just combined. Beat in eggs, one at a time. Stir butter mixture into fruit mixture, then stir in chocolate and chopped nuts. Stir in sifted dry ingredients, in two batches.
- 4Fill each pan hole level to the top with mixture; spread remaining mixture into cake pan. Decorate tops with pecan halves and glacé cherries.
- 5Bake muffins 1½ hours (the cake can stand while muffins are baking). Brush hot muffins with half of the remaining liqueur, cover with foil; cool in pan.
- 6Increase oven temperature to 150°C/300°F; bake large cake for 3¼ hours or until cooked when tested. Brush hot cake with remaining liqueur, cover with foil, wrap in a clean towel; cool in pan overnight.
The fruit mixture in this recipe needs to infuse for 1 week prior to making the cake. If you don't want to make the muffins, spread all the cake mixture into a deep 25cm (10-inch) round or a deep 22cm (9-inch) square cake pan, and bake for 4 to 4½ hours. The cakes can be made up to 3 months ahead; store in an airtight container in the refrigerator, or freeze for up to a year. Make sure the nuts are of a similar size and shape when decorating.
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