Chocolate fruitcake

Chocolate fruitcake

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(23 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 a dairy product made from separating whole milk or cream into fat and…

  • 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
    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 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, questions and tips

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30th Dec, 2019
Made this one for Christmas Cake (again!) - have used it a few times and always gets compliments. Had to tweak as I couldn't find sour cherries in any local supermarkets, so I used an 800g packet of luxury mixed fruits already soaked in brandy, from local "discount" supermarket. Worked really well.
9th Dec, 2018
Delicious cake! I made this 3 weeks before we ate it, feeding it with brandy every few days. It tastes chocolatey and is moist, however I would agree that it is slightly crumbly when cutting into it. Next time I’m going to add an extra egg and 70g extra sugar, to help bind it.
Helen Hunnisett's picture
Helen Hunnisett
4th Jan, 2018
I cooked this for the first time and it came out lovely. I tried this recipe as my husband doesn’t like Christmas cake and he was willing to try this but it was still too fruity for him . I love it and our boys like it too as it is . Can anyone recommend if I can reduce the fruit and add more chocolate and in what measurements please?
19th Dec, 2016
Has anyone made this recently? Would also like to know times and quantities for smaller cake. Thank you
14th Nov, 2015
have made 10 large Muffins in Tulip cases instead of the cake with the mixture , fingers crossed they turn out okay
26th Dec, 2014
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
14th Oct, 2014
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
12th Mar, 2014
try this amazing choco-banana recipe... delicious
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 .
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.


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