This chocolate fruit cake is dotted with plump raisins and walnuts and lightly spiced with cinnamon and nutmeg. This cake is a fantastic alternative to the classic Christmas fruit cake.
Instead of the tube cake tin, you can divide the cake mixture between two 900g loaf tins or three 23cm round tins. Simply adjust the baking time as needed.
Wow!!!! This is an incredibly moist, wonderful, chocolate cake! The spices, chocolate, and raisins work beautifully together. Don't wait for Christmas! - 13 Feb 2000 (Review from Allrecipes US | Canada)
This consistently gets rave reviews, even from people who would turn their nose up at any kind of fruitcake. It has a great taste and a nice texture, without being tough. I've served it with Creme Anglaise, and I've also soaked it in liquor and brought it to the table aflame in Christmas pudding tradition! I usually use a mixture of golden and purple raisins, and I substitute pecans for the walnuts. - 16 Dec 2003 (Review from Allrecipes US | Canada)
Fabulous Cake! It was absolutely wonderful. The only thing I won't do next time is flour the pan - with the generous amount of non-stick cooking spray I used, it wasn't necessary. Definitely a place in my home. - 27 Dec 2003 (Review from Allrecipes US | Canada)