Chocolate fruitcake

Chocolate fruitcake

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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
Save to My Good Food
Please sign in or register to save recipes.

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-lit

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
alreidzzz
19th Dec, 2016
Has anyone made this recently? Would also like to know times and quantities for smaller cake. Thank you
SoftKitty2061
14th Nov, 2015
have made 10 large Muffins in Tulip cases instead of the cake with the mixture , fingers crossed they turn out okay
bakergirl89
26th Dec, 2014
5.05
I made this for Xmas this year... It's lovely!! I was worried it would be dry but it was actually quite moist. I can't say I could really taste chocolate but I think it gives it a richness I haven't had from any previous Xmas cake. I also added chopped figs and dates instead of some of the other dried fruits. Also I made it end of November and fed it with rum a couple of times then iced it... Beautiful! Highly recommend
roztrudgon
14th Oct, 2014
5.05
I've been making this cake every Christmas for about five years. It's simply gorgeous and can be made really close to Christmas. For those who say they found it dry, I wonder how long before Christmas they made it. This is best made and eaten as fresh as possible. There's no need to feed it, I never do. Sour cherries and dried cranberries are available in most supermarkets. I use 70% chocolate which is a bit more chocolatey than 80%.
marmiteetponpon's picture
marmiteetponpon
12th Mar, 2014
try this amazing choco-banana recipe... delicious http://marmiteetponpon.com/2014/03/10/banana-cake/
Namraj
19th Jan, 2014
19/1/2014. I also made this cake for Christmas and was very disappointed . I thought this would be a lovely moist fruit cake but it was dry and just crumbled when I cut it. A total waste of money on ingredients and brandy which I fed it with over 3 months. It's the first disaster I've had with a recipe from this website .
foodguide
4th Jan, 2014
i was looking forward to trying this receipe but unfortunatly i found it quite dry and crumbly when i cut into it.I expected it to be moist. The receipe didnt say to feed it with brandy, perhaps that was way it was dry. I also couldnt taste the chocolate either so i was disapointed overall and will go back to a tradional christmas cake next year. You can find sour cherries in deli's and asian supermarkets.
strongmansj
11th Nov, 2013
This must be the easiest cake ever to put together and after 1 1/2 hours in a fan oven it was perfectly cooked. Apart from substituting ordinary dried cherries for the sour ones (couldn't find these anywhere) I followed the recipe to the letter. Smelt wonderful whilst baking and is currently cooling down as we speak. Can't wait to try it.
proofofthepudding
25th Dec, 2013
5.05
Likewise, strongmansj - I looked everywhere and couldn't find sour cherries in ANY supermarket...ordinary dried works fine. :)
milalsal
17th Oct, 2013
Made this last year for first time and it was scrummy. As in previous posts it took slightly longer than stated but what a fantastic cake. I baked it at end of October and fed it with brandy up to Christmas. I baked it for a friend who was over the moon with it. It definitely is one you should try. Go for it.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.