Chocolate and citrus fruit cake | Home Beautiful

Ingredients

• 1 cup (160g) raisins
• ¼ cup (45g) currants
• ½ cup (85g) dried cherries
• ½ cup (125ml) Pedro Ximenez sherry
• 350g dark chocolate, finely chopped
• 100g toasted hazelnuts, finely chopped
• ½ cup (50g) mixed peel
• 125g unsalted butter, softened
• ½ cup (110g) firmly packed brown sugar
• ⅓ cup (75g) caster sugar
• 1 tsp vanilla bean paste
• 3 eggs, lightly beaten
• Zest of 1 lemon, finely grated
• 100g honey
• 1 cup (150g) plain flour
• Gold leaf (optional), to decorate
• Syrup
• 100g dark chocolate, finely chopped