This is a dense, Italian-style flat chocolate fruitcake with an abundance of dried fruit and nuts. It can be made well ahead of when you need it so it's perfect over Christmas with black coffee or liqueurs. Cut into thin slices or small wedges as a little goes a long way!
The usually unloved and overlooked supermarket tub of candied peel really comes into its own here. I always use honey (feels more Italian than golden syrup), and throw in absolutely loads of spice. I leave out the cinnamon and stick to sharper spices (the Waitrose mixed spice blend is a good one for this - coriander, cassia, ginger, nutmeg, caraway and cloves). Thanks so much for posting this recipe, I've made it so many times and it's always popular! (It does harden over time, but it can be softened up in the microwave in a few seconds) - 12 Jan 2014