200g Muscovado (dark brown) sugar
1 tsp vanilla essence
100g dried cranberries
100g chopped dried apricots
100g dried pears, chopped
100g dark (70% cocoa) chocolate, chopped
200g self-raising flour
100g ground almonds
3 Tbs cocoa powder
1 tsp cinnamon
3 eggs, beaten
45ml brandy (for each feeding session per week)
Remove from the heat then stir in the chocolate to melt, then leave to cool.
Preheat oven to 150C. Grease a deep round bundt tin, 20cm. If using a plain round cake tin, wrap a few layers of newspaper around the outside of the tin and secure with string – this will protect your cake from the harsh heat in the oven.
Mix the self-raising flour,ground almonds, cocoa and cinnamon.
Stir the eggs into the slightly cooled chocolate mixture.
Mix in the dry ingredients then transfer into the prepared tin.
Bake for about 1 hr 30 mins or until a skewer inserted comes out clean. If the top of the cake gets too dark, then cover with foil for remainder of cooking time. NOTE: If using a regular cake tin (not a bundt tin), the cake may need longer cooking time.
Leave to cool completely in the tin.
Unmould the cake, then poke holes all over the cake using a cake tester or toothpick.
Pour the 45ml of brandy over the cake, then store in an airtight container.
Feed the cake once a week by pouring 45ml brandy onto the cake – do this for at least 4 weeks or until ready to decorate and eat.