3/4 cup mixed glace fruit eg. cherries, peaches, apricots, pineapple, peel, figs etc, roughly chopped
1/3 cup honey
1/2 cup light brown sugar
Method
Combine the sifted flour and cocoa with the nuts and fruit and mix well
Combine the honey and sugar in a small saucepan and stir over a low heat until the sugar dissolves. Bring to the boil without stirring again, reduce the heat to low and cook for 5 minutes, uncovered
Pour the hot honey into the fruit and nut mixture and mix well. Press the mixture into a greased and lined 20cm springform pan
Bake in a moderately slow oven 160°C for 25 minutes. Allow to cool completely in the pan before slicing
Tips & Hints
This cake will keep for several weeks if stored wrapped in baking paper then placed in an airtight container (do not store in the fridge). Package in cellophane for a delicious gift.
