Chocolate fruit cake

    1 hour 45 min

    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.

    18 people made this

    Serves: 14 

    • 100g raisins
    • 100g plain flour
    • 100g wholemeal flour
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 30g unsweetened cocoa powder
    • 175g butter, softened
    • 300g caster sugar
    • 3 eggs
    • 500g apple sauce
    • 60g coarsely chopped walnuts

    Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

    1. Soak raisins in boiling water to cover for 5 minutes. Drain.
    2. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together flours, bicarbonate of soda, salt, cinnamon, nutmeg and cocoa; set aside.
    3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then the apple sauce. Beat the flour mixture into the apple sauce mixture. Stir in the raisins and walnuts. Turn cake mixture into prepared tin.
    4. Bake in preheated oven for 80 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely. Chill in fridge till serving.

    Cake tins

    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    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)