Name: Chocolate fruitcake
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g butter; 200g dark brown soft sugar; 100g dark chocolate (we used 80%) broken into chunks; 75ml brandy; 1 tsp vanilla extract; 250g raisins; 250g currants; 100g dried cranberries; 100g dried sour cherries; 100g mixed peel; 200g self-raising flour; 100g ground almonds; 3 tbsp cocoa; 1 tsp mixed spice; 3 eggs beaten with a fork

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Chocolate fruitcake

Chocolate fruitcake

Sarah Cook

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Cuts into 10 slices

Easy

Prep: 35 mins

Cook: 2 hrs

A star rating of 4.5 out of 5.27 ratingsRate

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If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for

Freezable (Un-iced cake can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

200g butter
200g dark brown soft sugar
100g dark chocolate

(we used 80%) broken into chunks
75ml brandy
1 tsp vanilla extract
250g raisins
250g currants
100g dried cranberries
100g dried sour cherries
100g mixed peel
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1 tsp mixed spice
3 eggs

beaten with a fork

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Nutrition: per serving

kcal683
fat30g
saturates14g
carbs97g
sugars79g
fibre5g
protein9g
salt0.63g

low

Method

step 1

Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
step 2

Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
step 3

Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.

Recipe from Good Food magazine, December 2010

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A star rating of 4.5 out of 5.27 ratings

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