It’s not even December yet and our family has already demolished three Traditional Christmas Cakes! You would think we would be sick of them by now but we just can’t get enough! Instead of making another one, I decided to change things a bit and make a chocolate version. I had planned to make it after dinner, allow it to cool and take photos of it the next day. However as I found out in the morning, the “vultures” had already gotten to it!
This chocolate fruit cake adapted from Nigella, is definitely worth making!! It is moist, lighter than most Christmas cakes and has a lovely undertone of chocolate and orange.
- 175g pitted prunes, roughly chopped
- 175g pitted dates, roughly chopped
- 250g raisins
- 125g currents
- 50g mixed peel
- 175g unsalted butter
- 175g dark brown muscovado sugar
- 175ml honey
- 125ml tia maria
- 2 oranges (zest and juice)
- 1 lemon (zest and juice)
- 1 tsp. mixed spice
- 4 heap tbsp. cocoa powder
- 3 eggs (beaten)
- 150g plain flour
- 75g almond meal
- 1/2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1. Line the sides and bottom of a 20cm round springform tin with a double layer of baking parchment. The paper should come higher than the sides of the tin.
- 2. Place the fruit, butter, sugar, honey, tia maria, orange and lemon (zest and juice), spice and cocoa in a large saucepan and bring to the boil gently, stirring as the butter melts. Simmer for approximately 10 minutes and then take off the heat and leave to stand for 30 minutes.
- 3. Meanwhile preheat your oven to 150°C.
- 4. Once the fruit mixture has slightly cooled, transfer it into a large bowl. Add the beaten eggs, flour, almond meal, baking powder and bi-carb, and stir with a wooden spoon until all the ingredients are well combined.
- 5. Pour the fruit cake mixture into the prepared cake tin and bake for approximately 1 3/4- 2 hours. The top of the cake should be firm and have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
- 6. Place the cake on a cooling rack and allow to rest for approximately 10 minutes if serving straight away or allow to cool completely before storing. The cake will hold its heat and takes a while to cool.
- 7. Serve straight away with custard or ice cream or wrap cake in baking paper and then foil and store in an airtight container. Enjoy!!