Italian Christmas cake

Ingredients

• 500g mixed dried fruit
• 125g dried figs, chopped
• 140g (1 cup) dried cranberries
• 65g (1/3 cup) mixed peel
• 125ml (1/2 cup) freshly squeezed orange juice
• 250g butter, chopped
• 200g (1 cup, firmly packed) brown sugar
• 3 eggs, lightly whisked
• 300g (2 cups) plain flour, sifted
• 35g (1/3 cup) cocoa powder, sifted
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 100g dark chocolate, chopped
• 85g (1/2 cup) blanched almonds, lightly toasted
• 75g (1/2 cup) pistachios kernels, lightly toasted
• 60g (1/2 cup) walnuts, lightly toasted

Directions

1. Preheat oven to 150°C/130°C fan forced. Grease a 23cm round cake pan. Line the base and side with baking paper.
2. Combine the mixed dried fruit, figs, cranberries and mixed peel in a large saucepan. Add the orange juice, butter and sugar and stir over medium heat until butter has melted and sugar has dissolved. Transfer to a large bowl. Set aside, stirring occasionally, for 30 minutes or until just lukewarm.
3. Add the eggs into the dried fruit mixture and stir to combine. Fold in the flour, cocoa powder, cinnamon, ginger and nutmeg until combined. Fold in the chocolate, almonds, pistachio and walnuts. Transfer mixture to the prepared pan. Smooth the surface.
4. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 30 minutes to cool slightly before transferring to a wire rack to cool completely.