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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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.
23rd Dec, 2010
I made this cake a few weeks ago - I can't comment on the taste as it won't be cut till Christmas day but I can say that it was really easy to make and smelled delicious, and when I unwrapped it yesterday to ice it still looked moist and delicious. I used cherry brandy instead of normal brandy. I'll update in a few days to report on the taste.. - Oh decorated with the little robins - looks beautiful.
11th Dec, 2010
Cooked this exactly as recipe. Thought mix was a little stiff before baking and it has come out with great flavour but slightly dry. Would like to try it again for christmas. Any ideas what would help?
6th Dec, 2010
I think my cake might be a bit dry, any suggestions for a quick fix?
5th Dec, 2010
Hi Libby the newspaper is to stop the sides of the cake from going dry and burning. with the newspaper, it cooks more slowly for a better result
5th Dec, 2010
I think the newspaper round the sides is to protect the cake from burning. I just doubled some greaseproof paper and tied it round the outside of the tin, approx 2-3 inches higher. The timing was difficult as I decided to make 2 cakes and when I did the test, my 'metal kebab stick' did not come out clean. I knew I would need extra time but did not imagine it to be as long as three hours! I hope I have not overcooked them. They look and feel lovely, so just hoping they taste good too! I have been searching for a different icing method as I am not keen on marzipan and royal icing. I wonder if I could use some kind of chocolate frosting but I presume the shelf life would be very limited or the tastes would not go. Maybe chocolate marzipan might be ok. Any ideas?
3rd Dec, 2010
Im about to make this cake but am wondering what the newspaper around the outside is for? Any ideas?! Libby
3rd Dec, 2010
I made this cake yesterday and added two teaspoons of instant coffee powder to the melted chocolate mixture to enhance the chocolate flavour. Given the size of the cake, the recipe cooking time is way too short and does not cook the cake in the middle. It needs at least 3 to four hours at 130 -140 degrees c (fan oven). Cooking time temperatures vary depending on your oven. It should be on a low shelf with the top of the cake about in the middle of the oven with a high triple collar of baking paper to protect the cake. If a clean skewer comes out with mixture on it it is not melted chocolate. Bake it until the skewer comes out clean and the sides are starting to shrink away from the tin. If the top is starting to brown too much, cover it with a foil lid half way through cooking. If cooked properly, it is a really lovely cake.
30th Nov, 2010
This is REALLY easy to make. In fact the hardest thing is lining the cake time properly! It also took nearer two hours until it was cooked - but cakes always seem to take longer than stated in my oven. It looks and smells fabulous...but I can't tell you how it tastes yet because it's for our Christmas Cake so...25 days and counting :) (PS - I'd like to feed it brandy too - anyone tried this?)
29th Nov, 2010
Hi guys, I'm after a little advice. I'd like to adapt this recipe slightly, to lose the currants, raisins, cherries & Almonds and replace them with Apple. Can anyone tell me if this would work - and if not, why not? As in the effects such changes would have on the finished product? Many thanks!


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