1 packet of Thorntons dark chocolate covered cherry truffles.
Instructions
Pre heat the oven to 150C / 130oC (fan)
Grease and line an 8 inch loose bottomed cake tin - ensure that the grease proof paper comes up the sides of the tin
Put the fruit, butter, sugar, Baileys, runny honey, orange Zest and juice, mixed spice and cocoa powder into a large saucepan.
Bring to the boil gently, stirring all the time and then allow to simmer for 15 minutes.
Remove from the heat and leave to cool for 30 minutes.
After at least 30 minutes, add all of the remaining ingredients, and stir to combine.
Pour the fruit cake mixture into the prepared cake tin.
Place in the oven and bake for 100-120 minutes, until the cake is cooked all the way through, but you still want it to be a little gooey in the middle.
Leave to cool and then carefully remove from the tin.
Once cooled you can ice your cake
**ICING**
Roll out the icing large enough to cover the entire cake
Cover the cake in the cherry jam (I melted my jam to make a sauce)
Place the icing over the cake and smooth over,
trim off any excess of the icing
Top with the truffles
I also added some festive ribbon to cover up the blemishes!
Keep in a airtight tin and it should keep as a normal Christmas cake does *fingers crossed*
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/12/chocolate-cherry-christmas-cake.html