Rich Chocolate Drambuie Fruitcake

This recipe is from Better Homes and Gardens magazine,and is always a winner.

• Ready In: 4 hrs
• Serves: 6
• Yields: 1 cake

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

Directions

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.