Ingredients:

(makes 25 cakes; double the basic recipe if you are making white and dark version of decoration)

* 235g (1 1/2 cups) dried pitted dates, coarsely chopped

* 2 x 100g pkts red glace cherries, halved

* 95g (1/2 cup) raisins

* 90g (1/2 cup) sultanas

* 250ml (1 cup) brandy

* Melted butter, to grease

* 200g unsalted butter, at room temperature

* 160g (1 cup, lightly packed) brown sugar

* 3 eggs

* 150g (1 cup) plain flour

* 1 tsp baking powder

* 1 tbs ground cinnamon

* 200g dark chocolate, coarsely chopped

* 1 x 120g pkt dry-roasted hazelnuts, coarsely chopped

White Decoration:

* 750g White Icing

* Ribbon, to decorate

* Silver cachous, to decorate

Dark Decoration:

* 1 cup butter

* 1 cup Dark cocoa

* 3 cups powdered sugar

* 1/2 cup milk

* Dash of rum

* Golden ribbon

* Golden dragees, edible paint or foil for decoration

Method:

1. Combine the dates, cherries, raisins and sultanas in a large glass or ceramic bowl. Stir in the brandy. Cover and set aside overnight to macerate.

2. Preheat oven to 180°C. Brush a 27cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and cinnamon, and fold to combine. Stir in the chocolate and hazelnuts. Spoon into the prepared pan and smooth the surface (see tip 1). Tap the pan on the benchtop a few times to settle the mixture.

4. Bake in oven for 30 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

5. Use a sharp knife to cut the cake into 4cm-square pieces.

6. Soften the White icing following packet directions, if necessary. Roll out half the icing on a sheet of non-stick baking paper until 3mm thick. Cut into 7cm-square pieces. Cover a piece of cake with a piece of icing and trim if necessary (see tip 2). Wrap ribbon around the sides and use pins to secure. Repeat with the remaining cake and icing.

7. Press cachous firmly into the top of each cake to decorate.

8. For dark icing melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Add rum at the end, it will help to stiffen the icing. Makes about 2 cups.

9. Cover cakes with chocolate icing, let it set. Wrap golden ribbon around the sides and use pins to secure. Press decorations firmly into the top of each cake to decorate.

Notes & tips:

* Make it ahead: Make this recipe up to 3 days ahead. Store in airtight container in a cool dry place.

* Freezer tip: At the end of step 4, wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 6 months.

* Tip 1: To ensure the cake cooks evenly, it’s important you smooth the surface – use a flat-bladed knife or the back of a spoon.

* Tip 2: To easily cover the cakes with icing, use your hands to drape the icing over the cake and mould it to shape.