Ingredients:

2 ⅓ cups (375g) sultanas

2 ¼ cups (375g) chopped raisins

1 ½ cups (250g) chopped seeded dates

1 ¼ cups (250g) chopped seeded prunes

2 tablespoons of raspberry jam, warmed, sieved

⅔ cup (160ml) frangelico (hazelnut flavored liquor, substitute brandy if desired)

185g butter

⅓ cup (85ml) nutella (chocolate hazelnut spread)

1 cup (200g) firmly packed dark brown sugar

4 eggs

1 ¾ cups (260g) plain flour

¼ cup (25g) cocoa power

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup (150g) hazelnuts, toasted, chopped

¼ cup (60ml) frangelico, extra

Firstly, combine the fruit, jam and liquor in a large bowl, cover it, and leave it at room temperature overnight or up to 1 week.

Line the base and side of a deep 22cm round or deep 19cm square cake tin with 1 layer of brown paper and 3 layers of baking paper, bringing the paper 5cm above the edge of the tin.

Beat the butter, nutella and sugar in a small bowl with an electric mixer until they are just combined (do not overbeat). Add the eggs, 1 at a time, beat until just combined between each egg. Stir the butter mixture into the fruit mixture with sifted dry ingredients and nuts.

Spread mixture into a prepared cake tin. Bake in slow oven for about 3 to 3 ½ hours. Brush the hot cake with extra liquor. Cover the hot cake with foil; and leave it to cool in the tin.

This cake is suitable to freeze but not to microwave. It can be kept frozen for up to 12 months. Store it in a cool dry place in if it is not frozen.

This cake is also able to be as below:

In 2 x deep 17cm round or 15cm square cake tins for 1 3/4 to 2 hours

In 4 x deep 12.5cm round or 9.5cm square cake tins for 1 1/2 to 1 3/4 hours

Enjoy eating it, I hope it tastes great!