Chocolate Fruit Cake
2 hrs 50 min + cooling
A dense, moist spiced chocolate fruit cake studded with prunes, raisins and currants; baked low and slow until gooey in the centre.
| prepPreheat oven to gas mark 2 / 150°C / 130°C Fan / 300°F | |||||
| prepLine 20 cm / 8 inch round, 9 cm / 3½ inch deep loose-bottomed cake tin with double layer baking parchment (sides higher than tin, with frilled hem at base); wrap tin with brown parcel paper and tie with kitchen twine | |||||
| prepGrease tin | |||||
| 350 g prunes, scissored or chopped | Simmer fruit, butter, sugar, honey, liqueur, orange & spices 10 min | Cool 30 min | Fold in eggs, flour, almonds, baking powder & bicarbonate | Pour into tin, bake 350°F / 175°C, 1 hr 45 min–2 hrs | Cool on rack, unmould & wrap in parchment then foil |
| 250 g raisins | |||||
| 125 g currants | |||||
| 50 g piece candied orange peel | |||||
| 175 g soft unsalted butter | |||||
| 175 g dark brown muscovado sugar | |||||
| 175 ml runny honey | |||||
| 125 ml tia maria or other coffee liqueur | |||||
| zest of 2 oranges plus 125 ml juice | |||||
| 1 tsp mixed spice | |||||
| 30 g cocoa | |||||
| 3 large eggs, beaten | |||||
| 150 g plain flour | |||||
| 75 g ground almonds | |||||
| ½ tsp baking powder | |||||
| ½ tsp bicarbonate of soda | |||||
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