Chocolate fruit cake


  • 350g/12oz dried soft prunes, chopped
  • 250g/9oz raisins
  • 125g/4oz currants
  • 175g/6oz unsalted butter, softened
  • 175g/6oz dark muscovado sugar
  • 175ml/6fl oz honey
  • 125ml/4fl oz coffee liqueur
  • + 13 more ingredients
    • 2 oranges, juice and zest only
    • 1 tsp mixed spice
    • 2 tbsp good quality cocoa
    • 3 free-range eggs, beaten
    • 150g/5¼oz plain flour
    • 75g/2½oz ground almonds
    • ½ tsp baking powder
    • ½ tsp bicarbonate of soda
    • For decoration
    • 25g/1oz dark chocolate covered coffee beans
    • Disco Gold hologram glitter
    • 2mm gold mini balls
    • approx 10 gold stars

1. Preheat the oven to 150C/300F/Gas mark 2. 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as...

View full recipe at SpringPad


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