:D

Ingredients:

• 500g Sultanas
• 250g Raisins
• 125g Currants
• 125g Glace Cherries
• 2 Glace Apricots
• 2 Glace Figs
• 6 Pitted Dates
• 9 Pitted Prunes
• 400g Butter
• 1 cup Brown Sugar
• 1 teaspoon Orange Rind
• 1 teaspoon Lemon Rind
• 2 teaspoons Orange Juice
• 1 teaspoon Vanilla Essence
• 1/4 teaspoon Almond Essence
• 2 tablespoons Orange Marmalade
• 150g Dark Chocolate
• 4 Eggs
• 2 1/2 cups Plain Flour
• 1 teaspoon Mixed Spice
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1 cup Cointreau
• 1/2 cup Brandy

Method:

1. Place fruit in a large bowl, chopped into smaller pieces if necessary, pour in cointreau and mix well, cover and leave overnight or for a number of days.
2. Melt the chocolate over a pot of boiling water.
3. Cream butter and sugar until light and fluffy, folding in the fruit, orange juice, essences, marmalade and melted chocolate.
4. Break in the eggs one at a time, beating well with a wooden spatula after each addition.
5. Sift dry ingredients and fold in alternately with the prepared fruits and mix well.
6. Spoon the mixture into a deep 23cm cake pan lined with buttered baking paper.
7. Cook at 140 degrees for 5 1/2 hours or until a knife comes out clean.
8. Remove from oven, prick holes in the top of the cake with a skewer and pour brandy into the holes.
9. Cool in pan and cover with foil until needed.
10. Use 1/4 cup orange marmalade to seal cake when icing.