Rich chocolate fruit cake

1 Drain cherries; reserve 1/3 cup (80ml) syrup. Quarter the cherries. Combine cherries with remaining fruit, 3/4 cup (180ml) of the marsala and reserved cherry syrup in a large bowl. Cover; stand overnight.

2 Preheat oven to 150°C (130°C fan-forced). Line deep 22cm-round cake pan with two layers of baking paper, extending paper 5cm above edge.

3 Process half the nuts until ground finely; chop the remaining nuts coarsely.

4 Beat butter, rind and sugar in a small bowl with an electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into the fruit mixture; stir in sifted dry ingredients, (chocolate, ground and chopped nuts).

5 Spread mixture into pan; bake for 3 hours. Brush hot cake with the remaining marsala; cover with foil, cool in pan overnight

6 To make ganache; stir chocolate and cream in a small saucepan over low heat until smooth. Refrigerate, stirring occasionally, for about 20 minutes or until spreadable.