Ingredients
Method
1.Chop butter and place in a large saucepan with fruit, peanut butter, sugar and liqueur. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat and simmer, covered for 10 minutes. Transfer mixture to a large bowl and cool.
2.Preheat oven to 130°C/260°F. Grease six deep 10cm (4-inch) square cake pans, line base and sides with two layers of baking paper, extending paper 5cm (2 inches) above sides.
3.Chop chocolate and nuts coarsely, stir into fruit mixture with lightly beaten eggs and sifted flours. Spread mixture into pans.
4.Bake cakes about 1 hour. Cover hot cakes with foil, turn cakes upside-down. Cool cakes in pans overnight.
5.Make toffee. Stir sugar and the water in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil and boil, uncovered, without stirring for about 10 minutes or until caramel in colour.
6.Coarsely chop extra nuts. Drizzle one of the cakes with a little toffee and press some of the nuts on top, taking care as the toffee is hot. Drizzle with a little more toffee to glaze. Repeat with remaining cakes, toffee and nuts. Stand until set. Cut cakes with a serrated knife.
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