Torta Negra

Method

Soak the dried fruits and nuts in rum for at least 2 hours or overnight. Preheat the oven to 160°C and grease a 23cm round cake tin, lining the base and sides with baking parchment. Cream the butter and muscovado sugar together until pale and fluffy, then beat in the eggs one at a time. In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Warm the coffee and treacle together until combined. Fold the dry ingredients into the butter mixture alternately with the coffee mixture, then fold in the soaked fruit mixture with all its liquid. Pour the batter into the prepared tin and bake for 90-110 minutes until a skewer inserted in the centre comes out with just a few moist crumbs. Allow to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.