Put the raisins in a bowl with the Grand Marnier, cover and leave to soak overnight
Preheat the oven to 150C/Gas2; grease a 22cm springform cake tin and line with baking parchment. Melt the dark chocolate in a microwave in 30 second bursts and set aside; dry-toast the walnut halves in a frying pan for 2-3 minutes until golden and set aside
Cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then beat in the melted chocolate; fold through the flour and spices, then stir in the soaked raisins, toasted walnut halves, lemon juice, sultanas, mixed peel, cherries and hazelnuts until you have a smooth batter
Pour the mixture into the prepared tin and bake for about 1 hour and 30 minutes until a skewer inserted in the centre of the cake comes out clean; leave to cool on a wire rack. Then use a skewer to poke holes all over and drizzle over 1 tbsp of Grand Marnier
To make the ganache, melt the butter and 300g dark chocolate together in the microwave, stir in the 1 tsp orange liqueur, remove from the heat and leave to cool for 2 hours, until you have a spreadable consistency
To finish roll out the marzipan and lay over the cake and smooth down; cover with the ganache and allow to set for 30 minutes, then pile up some chocolate curls; decorate to your taste
Servings 0