Rich Chocolate Drambuie Fruitcake - cooking recipe

Ingredients

2 cups sultanas
1/3 cup sultana
2 cups raisins (chopped)
1/3 cup raisins (chopped)
1 cup currants
2/3 cup currants
1 cup pitted prune, chopped
1/2 cup pitted prune, chopped
1 cup pitted dates, chopped
1/2 cup pitted dates, chopped
3/4 cup mixed peel
2/3 cup glace cherries, chopped into quarters
340 ml drambuie
1/3 cup honey
1 tablespoon lemon rind
250 g butter
1 cup demerara sugar
1/2 cup demerara sugar
6 eggs
90 g dark chocolate
125 g chopped pecans
2 cups plain flour
1 cup self raising flour
1/4 cup cocoa

Preparation

Combine fruit and 1 cup(250 ml)of Drambuie,honey and lemon rind,mix well,cover and stand overnight(I left it for ten days!).
Grease a 6 hole Texas muffin pan(3/4 cup capacity)AND line base and sides of a deep 25cm round OR 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
Cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
Stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
Place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
Muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
Brush hot cakes with remainder of Drambuie and cover tightly with foil.