Rich pecan and chocolate fruit cake

SERVES 36 PREP AND COOK TIME 4 HOURS (+ MACERATING AND COOLING TIME)

2½ cups (415g) sultanas

2 cups (320g) coarsely chopped raisins 1¼ cups (200g) currants

1½ cups (270g) coarsely chopped pitted prunes

1½ cups (240g) coarsely chopped dried pitted dates

½ cup (100g) dried figs, chopped coarsely ⅔ cup (140g) glacé cherries

1½ cups (375ml) brandy or Grand Marnier liqueur

⅓ cup (80ml) honey

1 tablespoon finely grated lemon rind 1 large (300g) navel orange, rind grated, juiced

1 small (150g) apple, peeled, grated coarsely

250g unsalted butter, softened

1½ cups (330g) firmly packed dark brown sugar

6 eggs

90g dark chocolate, chopped finely 1¼ cups (150g) pecans, roasted, chopped coarsely

2 cups (300g) plain flour

1 cup (150g) self-raising flour 2 tablespoons cocoa

1 cup (120g) pecans, extra

1 Combine fruit, 1 cup of brandy or Grand Marnier, honey, citrus rinds, orange juice and apple in a large bowl. Cover with plastic wrap; stand in a cool, dark place for one week, stirring every two days (or microwave in 1-minute bursts on HIGH for 3 minutes or until fruit is plumped).

2 Preheat oven to 140°C (120°C fanforced). Line a deep 25cm round cake pan with two layers of brown paper and two layers of baking paper, extending paper 5cm above sides.

3 Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Beat in eggs, one at a time. Stir butter mixture into fruit mixture, then stir in the chocolate and chopped nuts. Stir in sifted flours and cocoa, in two batches.

4 Spread mixture into cake pan. Decorate top of cake with extra pecans.

5 Bake the cake on lower shelf for about 3 hours 30 minutes or until cooked when tested. Ccover cake loosely with foil if over-browning. Brush the hot cake with remaining brandy; cover with foil. Wrap in a clean towel; cool in pan overnight. Suitable to freeze. Fruit suitable to microwave.