Chocolate Fruit Cake
by Nigella. Featured in FEASTIntroduction
This is the perfect cut-and-come again cake for any time of the year. It lasts for a fortnight, but has the squidgy fabulousness of something so much less serviceable-sounding. I know there are a lot of ingredients listed, but you don’t have to do much more than bung them in a pan and stir, and even then only lightly. The hardest thing you have to do for this recipe is wrap the tin with brown paper. And I’m not being disingenuous: it is the sort of task that makes a klutz like me hyperventilate, but I find there is nearly always someone around who can deal with that part with magnificent ease.
For US cup measures, use the toggle at the top of the ingredients list.
This is the perfect cut-and-come again cake for any time of the year. It lasts for a fortnight, but has the squidgy fabulousness of something so much less serviceable-sounding. I know there are a lot of ingredients listed, but you don’t have to do much more than bung them in a pan and stir, and even then only lightly. The hardest thing you have to do for this recipe is wrap the tin with brown paper. And I’m not being disingenuous: it is the sort of task that makes a klutz like me hyperventilate, but I find there is nearly always someone around who can deal with that part with magnificent ease.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: about 10 slices
- 350 grams prunes (scissored or chopped)
- 250 grams raisins
- 125 grams currants
- 50 grams piece candied orange peel
- 175 grams soft unsalted butter
- 175 grams dark brown muscovado sugar
- 175 millilitres runny honey
- 125 millilitres tia maria or other coffee liqueur
- 2 - 3 oranges (juice and zest)
- 1 teaspoon mixed spice
- 4 tablespoons cocoa
- 3 large eggs (beaten)
- 150 grams plain flour
- 75 grams ground almonds
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 3 cups pitted prunes (scissored or chopped)
- 1¾ cups raisins
- 1 cup Zante currants
- 2 ounces piece candied orange peel
- 1½ sticks soft unsalted butter
- 1 cup dark brown sugar
- ⅔ cup honey
- ½ cup tia maria or other coffee liqueur
- 2 - 3 oranges (juice and zest)
- 1 teaspoon pumpkin pie spice
- ¼ cup unsweetened cocoa
- 3 large eggs (beaten)
- 1 cup all-purpose flour
- ¾ cup almond meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Method
- Preheat the oven to gas mark 2/150°C/130°C Fan/300°F. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Before proceeding any further, read the following which explains how to do it if you need the encouragement. The paper should come up higher than the sides of the tin; think of a lining that’s twice as deep as the tin. Cut out two circles of paper, and two very long rectangles that will fit along the sides of the tin coming up from it like a top hat. Before you put the rectangular cut-out paper in, fold one long side in of both pieces, as if turning up a hem of about 2cm / 1 inch, and then take some scissors and snip into this hem, at intervals of about 2cm / 1 inch – as if you were making a rough frill. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.
- Put the fruit, butter, sugar, runny honey, Tia Maria, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
- After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.
- Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
- Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.
- Preheat the oven to gas mark 2/150°C/130°C Fan/300°F. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Before proceeding any further, read the following which explains how to do it if you need the encouragement. The paper should come up higher than the sides of the tin; think of a lining that’s twice as deep as the tin. Cut out two circles of paper, and two very long rectangles that will fit along the sides of the tin coming up from it like a top hat. Before you put the rectangular cut-out paper in, fold one long side in of both pieces, as if turning up a hem of about 2cm / 1 inch, and then take some scissors and snip into this hem, at intervals of about 2cm / 1 inch – as if you were making a rough frill. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.
- Put the fruit, butter, sugar, honey, Tia Maria, orange juice and zests, spice and unsweetened cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
- After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, almond meal, baking powder and baking soda, and stir with a wooden spoon or spatula, however you like, to combine.
- Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
- Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.
Additional Information
MAKE AHEAD NOTE:
The cake can be made 2 weeks ahead and stored, wrapped in a double layer of greaseproof paper (parchment paper) and a layer of foil, in an airtight container in a cool place.
FREEZE NOTE:
The cake can be frozen, wrapped in a double layer of clingfilm (plastic wrap) and a double layer of foil, for up to 3 months. To thaw the cake, unwrap it and put it on a plate in a cool place overnight, then wrap and store as above.
Slices of leftover cake can also be wrapped individually and put in a resealable container and frozen for up to 1 month. Unwrap and thaw at room temperature for about 1 hour.
MAKE AHEAD NOTE:
The cake can be made 2 weeks ahead and stored, wrapped in a double layer of greaseproof paper (parchment paper) and a layer of foil, in an airtight container in a cool place.
FREEZE NOTE:
The cake can be frozen, wrapped in a double layer of clingfilm (plastic wrap) and a double layer of foil, for up to 3 months. To thaw the cake, unwrap it and put it on a plate in a cool place overnight, then wrap and store as above.
Slices of leftover cake can also be wrapped individually and put in a resealable container and frozen for up to 1 month. Unwrap and thaw at room temperature for about 1 hour.
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Show more commentsI subbed ground toasted walnuts for the almonds (due to allergy) and used Kahlua instead of Tia Maria. Results were great!
I saved this recipe 5 years ago but always made a traditional fruitcake instead, which is what my family has always had. Well I just made this Chocolate one, subbed dried sour cherries for some of the raisins, used a splash of lemon juice, and I’m converted!!!!
A delicious and foolproof fruit cake. I substituted cranberries for some of the prunes, cherries would be nice too, and used Triple Sec as I didn't have any Tia Maria. This gave it an added orange flavour boost to the cake and everyone thought it was amazing.
Best Christmas cake ever! So moist and wonderful depth of flavour!
After sampling my cousin’s last year I was determined to make this cake myself this Xmas and it was everything I’d hoped for. I substituted the candied orange peel for glacé cherries and used Cinnamon Fireball whiskey plus 2 shots of espresso instead of Tia Maria for extra christmassy flavour. It was as easy to make as it seems with good fruit distribution, no sinking and a nice level top in a square cake tin that would have been perfect for icing although I didn’t bother. Next year I will cut the prunes in half as I left them whole this time as the recipe did not state to cut them up. This made for beautiful eating but meant some slices didn’t cut as neatly as I would have liked. The recipe says 10 servings but as it’s so rich we got 24 rectangle wedding cake size pieces that was the perfect amount with a coffee. I still may have to make 2 cakes next year though! Excellent recipe, highly recommend.
I made this last year and now again today. I always seem to not have all the ingredients in my pantry but substituted in dried apricots, cherries and dates to make up for only having 1/4 of the prunes required. My sugar was Panela and instead of one cake made three smaller ones in three 6”x2” cake tins. Kalua was my chocolate liquor and I can’t wait to sample this year’s version.
A most delicious spicy aromatic easy to make Chocolate fruit cake that everyone can enjoy, freezes well or keeps for at least 3months when kept in an airtight container kept in a cool dark cupboard for 3-4 months if it lasts for that long it's absolutely gorgeous that children will enjoy as much as the adults do. Another superb cake recipe Nigella many thanks for sharing another winner! Enjoy
I've made this cake for the last 20 years as my go to Christmas cake. Well loved in our house. Would never go back to any other Christmas cake.
A most deliciou chocolate Christmas cake that makes a fantastic alternative cake for the festive season ring the changes try this moist succulent dark chocolate cake that I'm sure that you'll enjoy as much as I do with the traditional spices and nuts you'll expect to find in a fantastic Christmas cake but it's much easier to make the results are superb! A great cut and come again cake that everyone will love as much as I do I'm sure! Fantastic enjoy! Many thanks for sharing another winner Nigella!
This has been my go to Xmas cake for the last 6 years. Always fabulous, and everyone always enjoys it. I use brandy though instead of Tia Maria and feed the cake up til Xmas x x
I've just made this as a change from my usual Christmas fruitcake. I used Xanthum gum and gf flour as I have a friend who is Coeliac whom I want to try it on - will let you know if it is successful nearer the time!
Made it for the first time. What an easy yet fabulous recipe that make a delicious cake. It’s moist, rich and the cocoa prune liquor combination takes it to the next level. Next Christmas this will be my go to. Thanks Nigella.