What you’ll need
125g butter
1 cup brown sugar
⅔ cup honey
350g pitted prunes, chopped
200g raisins
200g currants
2 orange rind finely grated, juiced
½ cup sweet sherry
4 eggs beaten
1 cup The Healthy Baker Plain Flour
⅓ cup sifted cocoa
⅔ cup almond meal
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
1 cup almonds blanced
2 tablespoon warmed apricot jam
Preheat the oven to 150°C/130°C fan-forced. Lightly spray a 22cm round cake tin with oil and line with a double layer of baking paper.
Place butter, sugar, honey, prunes, raisins, currants, orange rind, juice and sherry in a large saucepan. Bring to the boil while stirring, lower heat and simmer for 10 minutes, uncovered. Set aside to cool for 30 minutes.
Stir in eggs, flour, cocoa, almond meal, baking powder and bicarbonate of soda. Spoon mixture into prepared tin and smooth the top. Arrange almonds on top.
Bake for 2 hours or until cooked when tested with a skewer. Brush hot cake with jam. Cover with a clean tea towel and cool in the tin for 8 hours or overnight.
