2
1/3 cup Sultanas
2
1/4 cup Raisins
1
1/2 cup Dates - chopped
1
1/4 cup Prunes - chopped
3
Tbsp Raspberry Jam
2/3 cup Frangelico - can sub for cheaper hazelnut liqueur
185g Butter
1/2 cup Nutella - hazelnut spread
1
cup Brown Sugar
4
Eggs
1
3/4 cup Flour - plain
1/4 cup Cocoa
1
tsp Nutmeg
1
tsp Cinnamon
1/4 cup Frangelico - extra
Combine fruit, jam & liqueur in a large bowl, mix well, cover with
Clingfilm stand at room temp overnight or up to 1 week.
Line cake tin with greased greaseproof paper...use a double layer
...extending 3 cms above rim of pan.
...extending 3 cms above rim of pan.
Beat Butter, Nutella & sugar until just combined ( don't over beat), add
the eggs 1 at a time, beat until just combined at each addition. Stir
this butter mixture into the macerating fruit mixture with the dry
ingredients which have been sifted together.
Spread evenly into the prepared cake pan Bake in a slow oven for ~ 3 -4
hours until cooked....brush hot cake with extra liqueur...cover with
foil...allow to cool....completely wrap with cling film until ready to
use
Copyright © 2009 Ciccio Italian Cafe. All rights reserved.