Chocolate fruitcake

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• think_pinky

  11 November 2010

  think_pinky rated and commented on this recipe

  

  This cake looks and smells amazing... it may not last to christmas! Can you feed it brandy between now and christmas just like you would with a traditional fruit cake??

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• Veronica

  22 November 2010

  Veronica commented on this recipe

  I made this and topped it with homemade chocolate and cinnamon marzipan and handmade chocolate "baubles". Looks fantastic!

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• Veronica

  22 November 2010

  Veronica commented on this recipe

  I made this and topped it with homemade chocolate and cinnamon marzipan and handmade chocolate "baubles". Looks fantastic!

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• Liencam

  29 November 2010

  Liencam commented on this recipe

  Hi guys, I'm after a little advice. I'd like to adapt this recipe slightly, to lose the currants, raisins, cherries & Almonds and replace them with Apple. Can anyone tell me if this would work - and if not, why not? As in the effects such changes would have on the finished product? Many thanks!

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• Jennifer T

  30 November 2010

  Jennifer T commented on this recipe

  This is REALLY easy to make. In fact the hardest thing is lining the cake time properly! It also took nearer two hours until it was cooked - but cakes always seem to take longer than stated in my oven. It looks and smells fabulous...but I can't tell you how it tastes yet because it's for our Christmas Cake so...25 days and counting :) (PS - I'd like to feed it brandy too - anyone tried this?)

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• Sue

  03 December 2010

  Sue rated and commented on this recipe

  

  I made this cake yesterday and added two teaspoons of instant coffee powder to the melted chocolate mixture to enhance the chocolate flavour. Given the size of the cake, the recipe cooking time is way too short and does not cook the cake in the middle. It needs at least 3 to four hours at 130 -140 degrees c (fan oven). Cooking time temperatures vary depending on your oven. It should be on a low shelf with the top of the cake about in the middle of the oven with a high triple collar of baking paper to protect the cake. If a clean skewer comes out with mixture on it it is not melted chocolate. Bake it until the skewer comes out clean and the sides are starting to shrink away from the tin. If the top is starting to brown too much, cover it with a foil lid half way through cooking. If cooked properly, it is a really lovely cake.

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• Libby

  03 December 2010

  Libby commented on this recipe

  Im about to make this cake but am wondering what the newspaper around the outside is for? Any ideas?! Libby

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• molls

  05 December 2010

  molls commented on this recipe

  I think the newspaper round the sides is to protect the cake from burning. I just doubled some greaseproof paper and tied it round the outside of the tin, approx 2-3 inches higher. The timing was difficult as I decided to make 2 cakes and when I did the test, my 'metal kebab stick' did not come out clean. I knew I would need extra time but did not imagine it to be as long as three hours! I hope I have not overcooked them. They look and feel lovely, so just hoping they taste good too! I have been searching for a different icing method as I am not keen on marzipan and royal icing. I wonder if I could use some kind of chocolate frosting but I presume the shelf life would be very limited or the tastes would not go. Maybe chocolate marzipan might be ok. Any ideas?

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• Colin the Cake

  05 December 2010

  Colin the Cake commented on this recipe

  Hi Libby the newspaper is to stop the sides of the cake from going dry and burning. with the newspaper, it cooks more slowly for a better result

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• NikNak

  06 December 2010

  NikNak commented on this recipe

  I think my cake might be a bit dry, any suggestions for a quick fix?

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• Cannycook

  11 December 2010

  Cannycook commented on this recipe

  Cooked this exactly as recipe. Thought mix was a little stiff before baking and it has come out with great flavour but slightly dry. Would like to try it again for christmas. Any ideas what would help?

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• Sarah

  12 December 2010

  Sarah rated this recipe

  

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• Allie

  23 December 2010

  Allie rated and commented on this recipe

  

  I made this cake a few weeks ago - I can't comment on the taste as it won't be cut till Christmas day but I can say that it was really easy to make and smelled delicious, and when I unwrapped it yesterday to ice it still looked moist and delicious. I used cherry brandy instead of normal brandy. I'll update in a few days to report on the taste.. - Oh decorated with the little robins - looks beautiful.

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• Squiffy

  24 December 2010

  Squiffy commented on this recipe

  My scout leader, Dave made this and it tasted absolutely fabulous. He did soak extra alcohol, once it cooled, which has made the cake nice and moist.

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• Kathryn

  27 December 2010

  Kathryn rated and commented on this recipe

  

  I found this disappointing, nothing unpleasant about it but the chocolate didn't really seem to go well with the rich fruit taste. In future I'll stick to either chocolate cake or fruit cake but not try to mix the two.

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• sophie

  29 December 2010

  sophie rated and commented on this recipe

  

  This was a hit with family over christmas, tasted great. Quiet a dence cake but still yummy

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• Louise

  01 January 2011

  Louise commented on this recipe

  This cake was very popular over Christmas (never had a cake go so fast!). I did soak with brandy before storing and the cooking time was much longer than advertised, about 3 hours. The cake was quite crumbly, but very tasty.

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• Heather

  02 January 2011

  Heather commented on this recipe

  have 3 orders for this cake for next christmas ! really lovely. maybe a bit dry. might soak dried fruit in tea overnight next time. I also feed it with brandy once or twice. Again cooking time on recipe is wrong but just do the skewer test. Will be using this recipe for years now :)

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• greenfingers

  03 January 2011

  greenfingers rated and commented on this recipe

  

  Fabulous cake, lots of positive comments and a good change from the usual fruit cake. Easy to make although took longer to cook than the recipe indicated. I made the cake about 5 weeks prior to Christmas and fed it once with brandy. Very moist cake - we ate it without icing or further adornment. I will be making it again soon.

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• Mary

  26 January 2011

  Mary rated and commented on this recipe

  

  My friend made this cake for Christmas, her first ever attempt at a Christmas cake and it turned out perfectly. I made it too but in a square tin which I then cut into 4, decorated each with 2 little robins and gave three of them away as gifts. It does take longer to cook, I wrapped it with brown paper instead of newspaper and it baked perfectly and evenly. Everyone said that it tasted amazing! I made them at the begining of December and the fourth cake I took to Yemen, 6 weeks after making it is still delicious if a little crumbly. I did make my usual Delia Classic cake too but have been ordered by the family that I must now make both each year!!

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http://www.bbcgoodfood.com/recipes/889651/

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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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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 35 mins

Cook 2 hrs

Un-iced cake can be frozen

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

PER SERVING

683 kcalories, protein 9g, carbohydrate 97g, fat 30 g, saturated fat 14g, fibre 5g, sugar 79g, salt 0.63 g

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