This is the cake my family gets treated to each year at Christmas or Easter. Every year it is a little different depending on what dried fruits or nuts I have in store. I’ve never been a fruit cake fan but the chocolate & meringue base makes all the difference & you can make this one a few days before as it will keep for at least a week in an airtight container in the fridge.
Place nuts & cooking chocolate into food processor & pulse until roughly chopped.
Finely chop dates, cherries, figs & ginger.
Combine nuts, chocolate, fruit & cinnamon in large bowl.
Beat egg whites until stiff, gradually beat in sugar until dissolved.
Fold egg whites into fruit & nut mixture.
Spoon into a 25cm lined cake tin.
Bake in pre-heated oven (180 degree C) for about 45 mins to 1 hr. (cooking time may vary depending on your oven)
Allow to cool in open oven.
Dust with icing sugar & serve with whipped cream spiked with a splash of brandy.
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