750gJC's Berry Combo Mixchop any large pieces of fruit into smaller pieces i.e. raisins
1cupBrown Sugarfirmly packed
250gButterunsalted or low sodium, chopped
1cupMarsalaSherry or fruit juice can be used as substitute
1tspCinnamon
1tspMixed Spice
3Eggslightly whisked
1 1/2cupsPlain Flour
1/2cupSelf Raising Flour
1/4 cupCocoa Powder
125gDark Chocolatechopped
Extra Marsala for drizzling
Instructions
Place the nuts separately onto an oven tray and bake at 150°C FF for 10-12 minutes or until lightly toasted. Allow to cool then roughly chop the almonds. Reduce the oven temp to 140°C FF.
In a medium saucepan, combine JC's Berry Combo Mix, sugar, butter, Marsala and spices. Stir over a medium heat until the butter has melted and sugar dissolved. Bring to the boil then remove from the heat immediately and transfer into a large mixing bowl to cool.
Whisk the eggs into the cooled mixture before adding the sifted dry ingredients, chocolate and chopped nuts. Mix until well combined.
Spoon the mixture into a 22cm round cakepan that has been fully lined with 2 layers of baking paper, allowing the paper to come 4-5 cm above the top edge of the pan.
Bake for 1 3/4 - 2 hours or until cooked when tested with a skewer. Drizzle over some extra marsala then allow to cool in the pan wrapped in a large bath towel. Store in an airtight container until required.
Notes
NB: Sherry or fruit juice can be used as a substitute for the Marsala.