Rich Chocolate Fruit Cake

Your guests will love this decadent Rich Chocolate Fruit Cake at Christmas. Serve after dinner with coffee for a perfect festive treat.

Your guests will love this decadent Rich Chocolate Fruit Cake at Christmas. Serve after dinner with coffee for a perfect festive treat.

Rich Chocolate Fruit Cake

Baking time 40 mins Preparation time 3 hours plus cooling overnight Serves 16 Ingredients:
  • 200g butter
  • 200g soft light brown sugar
  • 150ml brandy
  • 150ml water
  • Juice and zest of 2 large oranges
  • 275g sultanas
  • 275g raisins
  • 125g dried figs, stalks removed and chopped
  • 150g currants
  • 125g dates, chopped
  • 1 pc stem ginger, finely chopped
  • 2 tbsp cocoa powder
  • 2 tbsp treacle
  • 3 eggs, large
  • 230g plain flour
  • 200g dark chocolate, chopped
Method:
    1. In a very large pan place the butter, soft light brown sugar, brandy, water and zest and juice of the oranges. Heat over a gentle heat until the butter and sugar have dissolved. Add to the pan the fruits, chopped stem ginger and cocoa powder and stir well. Turn up the heat to medium and bring the mixture to a low simmer.  Cover the pan and allow to simmer for 10 mins, stirring occasionally.
    2. Remove from the heat and transfer the mixture to a large bowl to cool to room temperature, ideally overnight.
    3. Line the base and sides of a 20cm round cake tin with baking paper. Line the outside of the tin with a brown paper collar tied with string. This will prevent the outside of the cake from scorching when baked. Preheat the oven to 150˚C/130˚C fan/gas mark 1.
    4. Once the fruit mixture is fully cooled, stir in the treacle followed by the eggs and flour. Fold through the chopped dark chocolate. Add the cake mixture to the prepared tin and bake in the oven for 3 hours.
    5. Check the cake regularly from 1 hour into the baking time and if the top is browning too quickly, cover with a sheet of foil. Check that the cake is fully baked before removing from the oven by testing with a skewer. When fully baked, a skewer inserted into the centre of the cake should come out clean. If there is cake mixture still clinging to the skewer the cake will need longer in the oven.
    6. Allow the cake to cool fully in the tin before turning out. Decorate as desired.
TIP: * You will need a large pan to accommodate the fruits – check yours is big enough before you start.  A large soup or stock pan is ideal.

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