Chocolate fruitcake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
Showing items 1 to 3 of 6
- 200g butter
- 200g dark brown soft sugar
- 100g dark chocolate(we used 80%) broken into chunks
- 75ml brandy
- 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 eggsbeaten with a fork
Nutrition: per serving
- kcal683
- fat30g
- saturates14g
- carbs97g
- sugars79g
- fibre5g
- protein9g
- salt0.63glow
Method
step 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.
step 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.
step 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.
