Chocolate Fruit Cake

• 1 1/3 cups dried pitted dates, finely chopped
• 1 1/3 cups dried figs, finely chopped
• 3/4 cup pitted prunes, finely chopped
• 1 1/3 cups dried sweetened cranberries, chopped
• 1 cup butter, chopped
• 1/2 cup firmly packed dark brown sugar
• 3/4 cup muscat
• 1/3 cup cocoa powder
• 3 None eggs, lightly beaten
• 1/4 cup all-purpose flour, sifted
• 1/2 cup self-rising flour, sifted
• 5.25 oz dark chocolate, finely chopped
• 10.5 oz unsalted mixed nuts
• 1/2 cup granulated sugar

1. Preheat oven to 300u0b0F. Grease and line base and sides of a deep 8 inch cake pan with 3 layers of parchment paper, extending paper 2 inches above rim.
2. Combine fruit, butter, brown sugar, muscat, cocoa powder and 1/3 cup water in a large saucepan over low heat. Cook, stirring, for 4-5 mins, or until sugar dissolves. Bring to a boil then remove from heat. Transfer to a large heatproof bowl and let cool for 20 mins.
3. Mix egg, flour and chocolate into fruit mixture. Transfer to prepared pan and smooth surface. Sprinkle nuts over top. Bake for 2 hours 30 mins, or until a skewer inserted in the center comes out clean. Cover pan tightly with foil and let cool overnight. Remove cake from pan.
4. Combine granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a boil then boil, without stirring, for 5-6 mins, or until caramelized. Remove from heat and let bubbles subside. Carefully drizzle caramel over nuts on cake. Set aside until caramel hardens.

dates, dried figs, prunes, cranberries, butter, brown sugar, muscat, cocoa powder, eggs, allpurpose flour, flour, chocolate, nuts, granulated sugar

Taken from recipes-plus.com/api/v2.0/recipes/27549 (may not work)