Rich Chocolate Drambuie Fruitcake

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• 2 cups sultanas
• 1/3 cup sultana
• 2 cups raisins (chopped)
• 1/3 cup raisins (chopped)
• 1 cup currants
• 2/3 cup currants
• 1 cup pitted prune, chopped
• 1/2 cup pitted prune, chopped
• 1 cup pitted dates, chopped
• 1/2 cup pitted dates, chopped
• 3/4 cup mixed peel
• 2/3 cup glace cherries, chopped into quarters
• 340 ml drambuie
• 1/3 cup honey
• 1 tablespoon lemon rind
• 250 g butter
• 1 cup demerara sugar
• 1/2 cup demerara sugar
• 6 eggs
• 90 g dark chocolate
• 125 g chopped pecans
• 2 cups plain flour
• 1 cup self raising flour
• 1/4 cup cocoa

Recipe

• 1 combine fruit and 1 cup(250 ml)of drambuie,honey and lemon rind,mix well,cover and stand overnight(i left it for ten days!).
• 2 grease a 6 hole texas muffin pan(3/4 cup capacity)and line base and sides of a deep 25cm round or 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
• 3 cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
• 4 stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
• 5 place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
• 6 muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
• 7 brush hot cakes with remainder of drambuie and cover tightly with foil.