RICH DARK CHOCOLATE AND STOUT FRUIT CAKE

250g butter, chopped
3 cups mixed dried fruit
1 cup raisins
1 cup prunes, chopped
1/3 cup red glace cherries, quartered
1/2 cup dark brown sugar
1/2 teaspoon bicarbonate of soda
4 eggs, lightly beaten
3 cups plain flour
2 teaspoons mixed spice
2 tablespoons Cocoa
2/3 cup stout
200g dark chocolate, chopped
Blanched almonds, to decorate

EQUIPMENT
6cm-deep, 20cm square cake pan

METHOD

Step 1

Place butter, mixed dried fruit, raisins, prunes, cherries, sugar and 1/2 cup water in a saucepan over medium-high heat. Cook, stirring occasionally, until butter is melted. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely.

Step 2

Preheat oven to 150C/130C fan-forced. Line a 6cm-deep, 20cm square cake pan with 3 layers of baking paper, extending paper 3cm above edges of pan.

Step 3

Add eggs to cooled fruit mixture. Stir to combine. Sift over flour, spice and cocoa. Mix well. Stir in stout and chocolate. Spoon mixture into prepared pan. Level top. Tap pan gently on bench to remove any air bubbles. Level top. Arrange almonds on top of cake in a decorative pattern, pressing gently to secure.

Step 4

Bake for 3 hours or until a knife inserted into cake comes out clean (cover cake loosely with foil during cooking if over-browning).

Step 5

Place a sheet of foil over cake in pan, wrapping foil down sides of pan. Place a wooden board on top of cake and turn upside down to cool completely in pan. Remove cake from pan and serve.