Chocolate Fruit Cake

Ingredients:

• 125g butter
• 150g brown sugar
• 50g dark or milk eating chocolate
• 125ml water
• 30ml Cointreau, 30ml Brandy,
• 30g coarsely chopped walnuts (pecans or a mix of both)
• 450g mixed dried fruit
• 110g plain flour
• 2 tablespoons cocoa powder
• 2 tablespoons self raising flour
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ginger powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamon
• 1/2 teaspoon ground star anise
• 2 eggs, lightly beaten

Topping:

• 50g melted dark or milk eating chocolate
• 50g soft butter
• 100ml pouring cream

Instructions:

1. Pre-heat oven to slow- Gas mark 1-2 or 140-150C. Grease a 20cm ring tin, line base with baking paper. If preferred this cake can be baked in a 14cm x 21cm loaf tin or a 22-25 cm round cake tin.
2. Combine butter, sugar, chocolate and water in medium saucepan, stir over low heat until sugar dissolves. Remove from heat, stir in Cointreau and Brandy, nuts and fruit.
3. Add sifted dry ingredients and eggs. Stir until combined. Spoon mixture into prepared pan. Bake in slow oven about 50 minutes to 1 hour, keep a watchful eye on your cake after the 45 minute mark.
4. Cool cake in pan, turn cake onto serving dish, top side up. In a saucepan combine the topping ingredients of chocolate, butter and cream to simmer for about 3 minutes or until blended and thick. Spread chocolate mixture over top of cake.