Chocolate Fruit Cake

2 hrs 50 min + cooling

A dense, moist spiced chocolate fruit cake studded with prunes, raisins and currants; baked low and slow until gooey in the centre.

prepPreheat oven to gas mark 2 / 150°C / 130°C Fan / 300°F
prepLine 20 cm / 8 inch round, 9 cm / 3½ inch deep loose-bottomed cake tin with double layer baking parchment (sides higher than tin, with frilled hem at base); wrap tin with brown parcel paper and tie with kitchen twine
prepGrease tin
350 g / 12 oz prunes, scissored or chopped	Simmer fruit, butter, sugar, honey, liqueur, orange & spices 10 min	Cool 30 min	Fold in eggs, flour, almonds, baking powder & bicarbonate	Pour into tin, bake 350°F / 175°C, 1 hr 45 min–2 hrs	Cool on rack, unmould & wrap in parchment then foil
250 g / 1¾ cups raisins
125 g / 1 cup currants
50 g / 2 oz piece candied orange peel
175 g / 6 oz soft unsalted butter
175 g / ¾ cup dark brown muscovado sugar
175 ml / ¾ cup runny honey
125 ml / ½ cup tia maria or other coffee liqueur
zest of 2 oranges plus 125 ml / ½ cup juice
1 tsp mixed spice
4 tbsp / 30 g cocoa
3 large eggs, beaten
150 g / 1 cup plain flour
75 g / ¾ cup ground almonds
½ tsp baking powder
½ tsp bicarbonate of soda

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