Indulgent Fruit & Nut Cake

Preparation Time: 30 minutes (plus soaking)
Cooking Time: 2-3 hours
Tip: Cake may be wrapped in plastic film or foil & stored in an airtight container in the fridge for many months.

1.	Mix the dried fruit & nuts in a bowl & add the rum (or brandy) & leave for 1-2 hours.
2.	Line a 23 cm deep round or square cake tin (or 2 x 18cm tins) with a double layer of baking paper on sides & base. Wrap outside of tin with a double thickness of brown paper & tie with string or secure join with a paper clip. Preheat oven to 160°C.
3.	Beat butter, sugar & vanilla until creamy, then add in the eggs one by one, beating well.
4.	Add to the fruit mixture & mix well.
5.	Add chocolate, apricot jam & nectar. Mix well.
6.	Fold in the flours & cinnamon, & tip the cake mixture into the prepared tin. Smooth the top & tap the pan against the worktop to settle contents & remove air holes.
7.	Bake for 21/2 - 3 hours (2-21/4 hours for smaller cakes) until a skewer test comes out clean. Leave cake in the tin, wrap in kitchen towels & leave overnight.
8.	Decorate the finished cake with chocolate stars & icing sugar.