Fruitcake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, sugar, dark chocolate, brandy, vanilla extract, raisin, currant, dried cranberries, sour cherry, peel, self-raising flour, ground almond, cocoa, mixed spice and egg.
Chocolate fruitcake
Course: Fruitcake
Servings
4 - 8
servings
Prep time
35 mins
Ingredients
- Butter: 200g butter
- Sugar: 200g dark brown soft sugar
- Dark Chocolate: 100g dark chocolate (we used 80%) broken into chunks
- Brandy: 75ml brandy
- Vanilla Extract: 1 tsp vanilla extract
- Raisin: 250g raisins
- Currant: 250g currants
- Dried Cranberries: 100g dried cranberries
- Sour Cherry: 100g dried sour cherries
- Peel: 100g mixed peel
- Self Raising Flour: 200g self-raising flour
- Ground Almond: 100g ground almonds
- Cocoa: 3 tbsp cocoa
- Mixed Spice: 1 tsp mixed spice
- Egg: 3 eggs, beaten with a fork
Directions
- 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.
- 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.
- 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 1 1/2 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.
