Nigella Lawson's Incredibly Easy Chocolate Fruit Cake

I think it’s hard to improve on this cake: dark, damp, squidgy and luscious, you don’t taste the chocolate full-on – the cocoa just leaves a hint of smoky richness

1. 1

   Preheat the oven to 150C/130C fan/300F/gas mark 2.

2. 2

   Prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a double layer of baking parchment.

3. 3

   Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan.

4. 4

   Gently bring to the boil, stirring as the butter melts.

5. 5

   Simmer the mixture for 10 minutes.

6. 6

   Take off the heat and leave to stand for 30 minutes.

7. 7

   Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda to the mixture.

8. 8

   Stir with a wooden spoon or spatula to combine.

9. 9

   Pour the fruit cake mixture into the prepared cake tin.

10. 10

    Place in the oven and bake for one and three quarters to 2 hours.

11. 11

    Check that the top of the cake is firm but shiny and sticky.

12. 12

    Insert a cake tester or skewer into the cake to check that it is still a little gooey in the middle.

13. 13

    Put the cake, still in its tin, on a wire cooling rack.

14. 14

    Once cool, take it out of the tin and wrap it in baking parchment or greaseproof paper then in foil.

15. 15

    Store in a cake or other airtight tin.

16. 16

    To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top.

17. 17

    Sprinkle some gold mini-balls over the whole cake and the edible glitter over the top.