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Heat the oven to 180C/160C fan/gas 4 and butter a 2.5 litre bundt or ring tin. Put the prunes, bicarbonate of soda and 250ml boiling water in a heatproof bowl. Stir well, then set aside for 15 mins. Using a hand blender, whizz the mixture into a purée and set aside.
Meanwhile, microwave the cranberries and rum together in a bowl for 1 min, then set aside to cool. You can warm them in a small saucepan if preferred, but don’t allow the mixture to boil.
Whisk together the butter, vanilla and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the prune purée, rum and cranberries, flour, cocoa, cinnamon, allspice and melted chocolate. Don't worry if the mixture appears split, it will come back together.
Pour the mixture into the tin and bake for 1 hr, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a rack and leave to cool completely.
To make the glaze, heat the cranberry jelly and chocolate together in a saucepan, whisking until smooth and thickened.
Place the cake on a stand or plate and pour over the glaze. Top with dried fruit and leave to set before slicing.