1. In a large bowl put the Shamrock pecans, cherries, sultanas, raisins and mixed peel. Mix well.
2. Add the orange juice, mix and allow to stand for approx. 20 minutes. Stir occasionally.
3. Stir in 25g/1oz of the flour to coat the fruit and nuts evenly.
4. Meanwhile, cream butter and sugar.
5. Beat in the water, vanilla essence, salt, eggs and melted chocolate.
6. Stir in the flour.
7. Add fruit mixture to the batter and mix together thoroughly.
8. Spoon into a greased and lined 25cm/10" clip sided ring tin.
9. Bake in a preheated oven at 300°F, 150°C, Gas 2 for 11/2 to 2 hours.
10. Cool in tin on a wire rack.
11. When cool, turn out of tin and remove lining.
12. Decorate with mixed Shamrock nuts and cherries.
13. Spoon over golden syrup or honey to glaze.

Recipe Notes:

Cake will keep for up to 2 weeks, once wrapped tightly and stored in an airtight tin.