Makes a 21cm square cake
This easy-to-make chocolatey cake is lighter and has a much more subtle flavour than fruit cake, and can be made up to a week in advance.
300g fruit cake mix 1 cup sherry, brandy or strong tea
300g butter, softened 250g muscovado sugar (we used Natura Sugar’s)
Zest of 1 orange
3 extra-large eggs 50g cocoa powder
1 tsp ground ginger 300g cake flour
2 tsp baking powder Pinch of salt
100g dark chocolate, chopped Glace cherries for decorating
2 tbsp smooth apricot jam for glazing
1. Grease and line a 21cm square cake tin with baking paper.
2. Place the fruit mix and sherry (or brandy or tea) in a bowl and set aside to soak.
3. Preheat the oven to 170°C.
4. Cream together the butter, sugar and orange zest until fluffy and pale, then beat in the eggs one by one until well incorporated. Add the soaked fruit and any remaining liquid to the butter mixture and stir to combine.
5. Sift together the cocoa, ginger, flour, baking powder and salt, and fold into the wet mixture with half of the chocolate until just combined.
6. Scoop the mixture into the prepared cake tin and top with remaining chocolate and the glace cherries.
7. Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean. Glaze the warm cake with apricot jam.
8. Leave to cool in the tin before slicing into squares and serving.
Moist chocolate fruit cake Photo Gallery
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