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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kingtwig
28th Oct, 2011
5.05
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
3rd Oct, 2011
4.05
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
23rd Sep, 2011
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
26th Jan, 2011
5.05
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
3rd Jan, 2011
5.05
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
2nd Jan, 2011
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
1st Jan, 2011
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
29th Dec, 2010
4.05
This was a hit with family over christmas, tasted great. Quiet a dence cake but still yummy
kathryndonna's picture
kathryndonna
27th Dec, 2010
1.05
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
24th Dec, 2010
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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