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Lightly grease and line a 10 inch springform pan with parchment paper.
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In a large saucepan melt the butter over medium heat and add the raisins, dates, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
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Bring to a gentle boil and very slowly simmer for 10 minutes.
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Remove from heat and allow to cool for 30-45 minutes.
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When cool stir in the beaten eggs.
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Sift together, flour, cocoa, baking powder, baking soda.
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Add the ground nuts to the sifted flour mixture and fold through the boiled mixture.
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Fold in cherries, citrus peel and all of the nuts.
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Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.
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Bake at 300 degrees F for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
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At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
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Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
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When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.