Chocolate Fruit Cake Recipe
Uploaded by Renshaw Baking
- 400 g sultanas
- 100 g dried cranberries
- 150 g glacé cherries
- zest of 2 oranges
- 75 ml dark or golden rum
- 100 g lightly toasted hazelnuts
- 200 g light brown sugar
- 200 g butter
- 1 tsp vanilla extract
- 3 eggs
- 100 g dark chocolate - melted in 3 tablespoons of water
- 200 g plain flour
- 3 tsp mixed spice
- 3 dessert spoons cocoa powder
Email this recipe
Wash and dry the sultanas and remove any stalks. Cut the glacé cherries into quarters and add to the sultanas along with the dried cranberries. Grate in the orange zest, add the rum and mix well. Cover and allow to stand overnight to let the flavours blend and infuse.
Gather and weigh the remaining ingredients.
Chop the toasted hazelnuts into small pieces and set aside.
Grease an 8in (20cm) round cake tin and line with baking paper. Secure three layers of brown paper around the cake tin with a piece of string.
Preheat oven to 140°C/275°F/gas mark 1.
Melt the dark chocolate in three tablespoons of water.
Cream the light brown sugar, butter and vanilla extract together until light and fluffy
Whisk in the eggs one at a time.
Whisk in the melted chocolate.
Sift and add the flour, mixed spice, cocoa powder. Fold in until well combined.
Fold in the dried fruit and the toasted hazelnuts.
Add the mixture to the lined cake tin. Level and smooth the top with the back of a wet tablespoon.
Bake for 3½ to 4 hours.
The cake is cooked when the top feels firm to touch and when an inserted skewer comes out clean.