The combination of Cocoa, Orange and Coffee compounded with a mixture of different warm spices, make this such an elegant dessert served with Chantilly cream.
INGREDIENTS
350 Gr. Dried soft prunes, chopped
250 Gr. Raisins
125 Gr. Currants
175 Gr. Butter at room temperature
175 Gr. Muscovado Sugar – Brown Sugar / Cassonade
175 Ml – 6 oz. Honey
125 Ml – Coffee Liquor – If not, 1 teaspoon of Coffee Essence
Zest and Juice of a large Orange
1 1/2 Teaspoon Mixed Spice
2 Tablespoon good quality cocoa
3 Large Eggs beaten
150 Gr. Plain Flour – (I use 00-type)
75 Gr. Ground Almonds
1/2 Teaspoon Baking Powder
1/2 Teaspoon Bicarbonate of Soda
METHOD
Preheat the Oven at 150 Celcius
Butter and flouw a 20cm deep, round loose-bottomed cake tin.
Place the fruit, butter, sugar, honey, coffee liqueur/essence, orange zest and juice, mixed spices and cocoa in a large saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes.
Once the mixture has cooled, add the eggs, flour, ground almonds, baking powder and soda and mix well with a wooden spoon.
Pour the the fruit cake mixture into the tin and bake for 1 3/4 – 2 hours until the top of the cake is firm.
Let the cake cool on a rack. You can eat it right away or freeze for later.
It can be served cold of warm with a vanilla custard, chantilly cream or
flambe with a dose of Cognac ! Nauthy !
risespice.com 
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