Chocolate Cherry Amaretto and Spelt Fruitcake

Ingredients

• 250 g prunes
• 200 g sour cherries
• 150 g raisins and sultanas
• 100 g chopped dates
• 50 g candied peel
• 200 g butter
• 200 g dark brown muscovado sugar
• 100 ml golden syrup
• 125 ml amaretto
• 1 tsp almond extract
• 1 tsp vanilla extract
• 200 g spelt flour
• 100 g ground almonds
• 4 tbsp cocoa powder
• 1 tsp mixed spice
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 3 large eggs (beaten)
• amaretto for brushing

Instructions

1. 1

   Line the base and sides of a 22cm round cake tin with a double layer of baking paper

2. 2

   Wrap the tin with brown paper or newspaper and tie with oven-proof string (This will help stop the sides not overbaking)

3. 3

   Place the dried fruits, butter, sugar, golden syrup, amaretto and vanilla and almond extracts into a large saucepan and place over a medium heat

4. 4

   Bring to a boil, stirring all the time until the butter melt and then simmer gently for around 15 minutes and then leave to cool for 30 minutes

5. 5

   Preheat oven to 150 degrees C

6. 6

   Combine the flour, ground almonds, cocoa powder, mixed spice, salt, baking powder and bicarb in a small bowl

7. 7

   Beat the eggs into the cooled fruit mix, add the dry ingredients and mix until well combined

8. 8

   Pour into the tin and bake for 1¾ – 2 hours or until a skewer inserted comes out clean (don't overbake)

9. 9

   Leave to cool completely in the tin

10. 10

    Pierce small holes over the surface of the fruitcake and feed with a few tablespoons of amaretto by brushing the cake with a pastry brush

11. 11

    Leave to dry and wrap in clingfilm, then tin foil and store in an airtight container for a few weeks up to a month

12. 12

    Every week, unwrap the cake and brush liberally with more amaretto