Chocolate fruitcake

Chocolate fruitcake

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(22 ratings)

Prep: 35 mins Cook: 2 hrs

Easy

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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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

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

  • 200g dark brown soft sugar
    Sugar

    Sugar

    shuh-ga

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

  • 100g dark chocolate (we used 80%) broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 75ml brandy
    Brandy

    Brandy

    bran-dee

    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
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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proofofthepudding
26th Dec, 2011
5.05
Updated thus: "fed" the cake twice over the week running up to Christmas, with about 40ml each time of Brandy. Covered with a medium-thin layer of marzipan (not a huge marzipan lover but a wee bit's o.k., in my book!) and to finish, a layer of white icing ("Ready To Roll" icing). The finished cake was absolutely GORGEOUS! Very rich, a small portion at a time is great, but this definitely is an ideal "special occasion" cake. REALLY good.
proofofthepudding
17th Dec, 2011
5.05
OK, its out...took 3 hours though until skewer test showed it was ready, bit of a nuisance checking it every extra 15 mins, as I wanted it cooked (er, obviously!) but not burnt. Covered the top with foil after the 1h45m recommended in recipe, just in case. Now its out, it looks great...but...to ice or not to ice? Big question. The jury's still out on that one! The hardest part is keeping it intact until Christmas! Taste test verdict will follow then. Wish it was Christmas already!
proofofthepudding
16th Dec, 2011
5.05
It's in the oven now...will let y'all know "After The Fact..."
annjohn21664
16th Dec, 2011
made this cake last year and it went down a treat delicious about the brandy, yes you can feed it and i would probabally advise as it gives the cake the moisture it needs
friedmarsbars
13th Dec, 2011
happy birthday Grandma this cake is for youuuuu!
mblunden
4th Dec, 2011
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
26th Nov, 2011
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
25th Nov, 2011
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
19th Nov, 2011
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
18th Nov, 2011
5.05
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!

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