This chocolate Christmas cake is all you need for this holiday season! Rich, moist, and very delicious, this cake offering a nice, deep chocolatey twist and a smooth fruit flavor. Try it:
- 9 oz./250 grams each raisin and sultanas
- 4 oz./ 120 grams each Agen prunes and ready-to-eat apricots, chopped
- 2 oz./ 60 grams candied fruit, chopped
- 5 fl. oz. /150 ml dark rum, (+ 1 tablespoon to soak)
- 60 oz./175 grams each softened butter (+extra to grease) and dark muscovado sugar
- Juice and zest of 1 orange
- 4 medium eggs, beaten
- 4 oz./120 grams self-rising flour
- 1 teaspoon ground cinnamon
- 3 oz./75 grams’ high-quality dark chocolate, finely grated
- 3 ½ oz. /100 grams flaked almonds, lightly toasted
- In a pan, add the candied and dried fruit together with the orange zest, orange juice, and the dark rum. Stirring occasionally, bring the mixture to boil; then, turn off the heat and cover. Let it soak overnight.
- The next day, preheat the oven to 150°C/ 300°F/ Gas Mark 2. Grease and line an 8-inch (20.5cm) cake tin with baking paper. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar until fluffy (about 5 minutes).
- Then, fold in the eggs, one at a time, making sure the mixture does not curdle. In case it looks as though it might, apply a little of the flour. Gradually fold the soaked fruit and the rest of the ingredients into the mixture. Spread into the prepared tin; level the surface.
- Next, wrap a layer of brown paper around the tin so the edges of the cake won’t burn. Bake for 3 to 3 ½ hours or until a tester inserted into the center comes out clean. Allow cooling in the tin for 15 minutes. Keeping it in its baking paper, turn out on to a rack. Once cool, wrap in Clingfilm and foil. Keep it in an airtight container.
- After 2 weeks of maturing, prick the cake all over with a toothpick, pour one tablespoon dark rum on top, allow to soak in and rewrap as before. Slice and serve.
- This cake will keep for up to 3 months.
Have a holly jolly holiday season!