4 tsp cocoa (preferably Dutch)
2/3 cup plain flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
90g dark chocolate, finely chopped
1 cup hazelnuts, toasted with skins rubbed off and chopped
1 cup almonds, toasted and chopped
1 cup raisins, finely chopped
1/2 cup pitted prunes,finely chopped
1/2 cup glace cherries, finely chopped
1/4 cup candied citron, finely chopped
3/4 cup caster sugar
3/4 cup honey
1. Preheat oven to 150C. Line a 9 inch springform tin with baking paper and grease well.
2. Sift the cocoa and flour with the spices and salt then stir in the chocolate, nuts, fruit and citron.
3. In a saucepan, bring the sugar and honey to a boil, stirring until the sugar has dissolved then boil without stirring for two minutes. Quickly add this to the dry mixture, stir to combine and spoon into the prepared tin. Spread evenly, using the back of a wet spoon to press firmly.
4. Bake for 50 minutes and cool completely before removing from the tin.
