Christmas Cake

Blanched almond halves for decoration.

Place prepared fruit in a large earthenware bowl, mix through rum, cover and allow to stand for 24 hours.

Beat butter and honey together until light and creamy.

Beat in vanilla essence, then eggs, one at a time.

Beat in melted chocolate then fold in prepared fruit with rum, sifted dry ingredients and walnuts.

Spoon mixture into a brown paper lined deep 20 cm round or square cake tin. Decorate top with almond halves and bake at 140C (310F) for 4 hours.

Remove cake from oven, wrap in a towel and allow to cool in tin. Store wrapped in an airtight container.