Ingredients
Method
1.Place butter in a large saucepan with fruit, peanut butter, sugar and liqueur; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, covered, 10 minutes. Transfer mixture to a large bowl. Cool.
2.Preheat oven to 130°C (110°C fan-forced). Grease six deep 10cm (4-inch) square cake pans; line base and sides with two thicknesses of baking paper, extending the paper 5cm (2 inches) above sides.
3.Stir chocolate and chopped nuts into fruit mixture with eggs and sifted flours. Spread mixture into pans.
4.Bake cakes about 1 hour. Cover hot cakes with foil; turn cakes upside-down. Cool in pans overnight.
5.To make toffee; stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Use frangelico (hazelnut-flavoured liqueur) or crème de cacao (chocolate-flavoured liqueur).
6.Coarsely chop extra nuts. Drizzle one of the cakes with a little toffee; press some of the nuts on top. Drizzle with a little more toffee to glaze. Repeat with remaining cakes, toffee and nuts. Stand until set.
Use a serrated knife to cut the cakes. These cakes will keep in an airtight container at room temperature for four weeks; the toffee will soften after a few days, depending on the weather.
Note
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