This cake is pure winter comfort food. It's literally filled with berries, candied fruits, nuts and spices... and chocolate, of course, to make it indulgently rich. The finishing with marzipan and chocolate fondant icing takes a bit of practice.

Level:: Easy

175 ml

rum
125 g

Raisins
70 g

currants
50 g

chopped dates
50 g

sour cherries

Place all the ingredients in a bowl and leave to soak for at least one hour.

75 g

walnut
75 g

flaked almonds
50 g

whole hazelnuts

Set the oven to 140°C. Gently roast all the nuts until light brown.

125 g

unsalted butter
50 g

caster sugar

Cream the butter and sugar.

100 g

A.P. flour
5 g

four spice

Sieve together onto the creamed butter and sugar.

3

large egg(s)

Add the eggs to the mixture one at a time, blending all ingredients into a smooth dough.

175 g

almonds
1

lemon zest

Stir in and add the marinated fruit and roasted nuts.

450 g

honey
300 g

Callebaut Dark Chocolate - L811 - 5kg Block
15 g

black treacle

Stir in.

Line a 23 cm round cake tin with greaseproof paper. Pour the cake dough into the tin and bake for 2 to 2 ½ hours. Cool in the tin. Store wrapped in aluminium foil.