Chocolate fruitcake

Chocolate fruitcake

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(20 ratings)

Prep: 35 mins Cook: 2 hrs


Cuts into 10 slices
If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for

Nutrition and extra info

  • Un-iced cake can be frozen

Nutrition: per serving

  • kcal683
  • fat30g
  • saturates14g
  • carbs97g
  • sugars79g
  • fibre5g
  • protein9g
  • salt0.63g
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  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100g dark chocolate (we used 80%) broken into chunks
  • 75ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

  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.

  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.

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Comments (49)

annjohn21664's picture

made this cake last year and it went down a treat

about the brandy, yes you can feed it and i would probabally advise as it gives the cake the moisture it needs

friedmarsbars's picture

happy birthday Grandma this cake is for youuuuu!<3

recently i tried baking this, i followed the recipe but it tasted eugghh.

mblunden's picture

My version of this cake is in the oven as I type! I'm making it for Christmas at the 'in laws' so hope it comes out OK!! What is meant by 'feeding it brandy'...I'm worried mine will be dry but this sounds like a successful cure?

smrayner's picture

I have just made this cake and the smells permeating the kitchen were gorgeous. the method is so easy and it cooks beautifully - but maybe an extra ten minutes over the 1hour and 45 minutes quoted. Not sure if it would last until Christmas - my husband is already offering to taste test it.

zebzob's picture

What can i use instead of the ground almonds. I have a nut allergy so cant use them. Can i leave them out, or do i need to replace them with something?
thanks, i rally want to ,make it.

mummyeves99's picture

I have just taken the cake out of the oven after 1 hour and 40 minutes ,cooked perfectly. I did save a bit of the mixture and microwaved it in a ramekin dish so I could taste it before Christmas.Yummy. I also added orange and lemon zest and missed out the mixed peel.

shilpatil's picture

I made this last year! Turned out prefect and delicious and was a big hit with family and friends! Am doing it again this year!

kingtwig's picture

I also soaked/fed mine in brandy and maraschino cherry juice/syrup, mixed together, as I also added maraschino cherries to the cake mix, and amaretti biscuits :o) I also added more whole nuts- was REALLY scrummy! I also rolled marzipan into balls and stirred that through the cake mix before baking, and then did the Florentine topping from the Festive Fruit and Nut Cake on here- it was delicious :o)

jonnyloveslaura's picture

I made this cake last Christmas as an alternative to the traditional fruitcake as my husband is not a fan of them. He really enjoyed this one and has asked for another one this year.

I cant remember how long it took to bake, but i did find it a little dry. I didn't feed it last year, but I plan to use the cherry brandy suggestion and feed it every week or two.

hantri's picture

I am looking forward to making this cake for the first time this year, however, I would like to replace the currants and raisins with other fruit such as sultana's, any suggestions for anything else?

maryyem's picture

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!!

greenfingers1's picture

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.

3kahunas's picture

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 :)

lerwhite's picture

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.

sophie09's picture

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

kathryndonna's picture

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.

nicholass's picture

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.

ajirvine's picture

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.

lkelly8491's picture

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?

niknak82's picture

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


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