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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.

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Chocolate Fruit Cake
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5721 calories
1041 g
934 g
186 g
64 g
100 g
1632 g
969 g
642 g
6 g
73 g
Nutrition Facts
Serving Size
1632g
Amount Per Serving
Calories 5721
Calories from Fat 1626
% Daily Value *
Total Fat 186g
286%
Saturated Fat 100g
499%
Trans Fat 6g
Polyunsaturated Fat 14g
Monounsaturated Fat 59g
Cholesterol 934mg
311%
Sodium 969mg
40%
Total Carbohydrates 1041g
347%
Dietary Fiber 36g
144%
Sugars 642g
Protein 64g
Vitamin A
173%
Vitamin C
79%
Calcium
89%
Iron
130%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175g pitted prunes, roughly chopped
  2. 175g pitted dates, roughly chopped
  3. 250g raisins
  4. 125g currents
  5. 50g mixed peel
  6. 175g unsalted butter
  7. 175g dark brown muscovado sugar
  8. 175ml honey
  9. 125ml tia maria
  10. 2 oranges (zest and juice)
  11. 1 lemon (zest and juice)
  12. 1 tsp. mixed spice
  13. 4 heap tbsp. cocoa powder
  14. 3 eggs (beaten)
  15. 150g plain flour
  16. 75g almond meal
  17. 1/2 tsp. baking powder
  18. 1/2 tsp. bicarbonate of soda
Instructions
  1. 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. 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. 3. Meanwhile preheat your oven to 150°C.
  4. 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. 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. 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. 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!!
Adapted from Nigella
beta
calories
5721
fat
186g
protein
64g
carbs
1041g
more
Adapted from Nigella
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

November 23, 2015

Missemzyy

4 Comments

  1. Reply

    Peter White

    November 23, 2015

    Your photography is getting better. You should start a blog called “Natural World” and fill it with your delightful photos!

    • Reply

      Missemzyy

      November 23, 2015

      Thanks dad!! haha I will have to think about it! xx

  2. Reply

    Erika

    December 7, 2015

    It looks gorgeous! Can you believe I’ve never made a Christmas fruit cake?! Mostly because I suck at planning ahead but with this recipe I have no excuses 😉

    • Reply

      Missemzyy

      December 8, 2015

      Thanks Erika!! Omg you are missing out! You must make one they are delicious! Speaking of fruit cake I just had a slice with a cup of tea! hehe

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