250g unsalted butter, softened
1 1/4 cups (275g) firmly packed dark muscovado sugar (see note)
1 1/2 cups (225g) plain flour
1/2 cup (75g) self-raising flour
1/4 cup (25g) Dutch cocoa
300g pitted prunes, finely chopped
225g fresh dates, pitted, finely chopped
100g pecans, finely chopped
100g glace orange peel, finely chopped
150g dark chocolate, finely chopped
200ml nut-flavoured liqueur (see note)
Finely grated rind of 1 orange
1. For fruit mixture, combine all ingredients in a bowl. Cover and stand at room temperature overnight.
2. Preheat oven to 150°C. Grease 20, 1/2 cup-capacity dariole moulds then line bases with baking paper
3. Using an electric mixer, beat butter and sugar until just combined. Add eggs, 1 at a time, beating until just combined. Sift flours and cocoa over cake mixture. Add fruit mixture and stir well to combine. Spoon batter into prepared moulds. Smooth tops then bake cakes for 45 minutes. Stand in moulds for 10 minutes before turning out onto a wire rack to cool. Once cool, wrap in plastic wrap and store in an airtight container in the fridge for up to 2 months.
4. Serve warm, with custard or ice cream.