Rich hazelnut fruit cake | Women's Weekly Food

Ingredients

• 2 1/3 cup (375g) sultanas
• 2 cup (320g) raisins, coarsely chopped
• 1 1/2 cup (210g) seeded dates, coarsely chopped
• 1 1/4 cup (240g) pitted prunes, coarsely chopped
• 2 tablespoon raspberry jam, warmed, sieved
• 2/3 cup (160ml) hazelnut-flavoured liqueur
• 185 gram butter, chopped
• 1/4 cup (85g) chocolate-hazelnut spread
• 1 cup (220g) firmly packed brown sugar
• 4 eggs
• 1 3/4 cup (260g) plain (all-purpose) flour
• 1/4 cup (25g) cocoa powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup (140g) roasted hazelnuts, chopped
• 1/2 cup (125ml) hazelnut-flavoured liqueur, extra
• 750 gram ready-made white icing
• cornflour (cornstarch), for dusting