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Italian Xmas Cake
2 1/3 cup Sultanas
2 1/4 cup Raisins
1 1/2 cup Dates - chopped
1 1/4 cup Prunes - chopped
3 Tbsp Raspberry Jam
2/3 cup Frangelico - can sub for cheaper hazelnut liqueur
185g Butter
1/2 cup Nutella - hazelnut spread
1 cup Brown Sugar
4 Eggs
1 3/4 cup Flour - plain
1/4 cup Cocoa
1 tsp Nutmeg
1 tsp Cinnamon
1/4 cup Frangelico - extra
 
Combine fruit, jam & liqueur in a large bowl, mix well, cover with Clingfilm stand at room temp overnight or up to 1 week.
 
Line cake tin with greased greaseproof paper...use a double layer
...extending 3 cms above rim of pan.
 
Beat Butter, Nutella & sugar until just combined ( don't over beat), add the eggs 1 at a time, beat until just combined at each addition.  Stir this butter mixture into the macerating fruit mixture with the dry ingredients which have been sifted together. 
 
Spread evenly into the prepared cake pan Bake in a slow oven for ~ 3 -4 hours until cooked....brush hot cake with extra liqueur...cover with foil...allow to cool....completely wrap with cling film until ready to use

 


 

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