About this recipe: Wonderfully rich, dense chocolate fruit cake with hidden treasures like chunks of dark chocolate and dried apricots in every bite. Best if aged a few days before cutting and serving. If you like dark chocolate and crystallised ginger together - you'll love this cake!
I made this as our Christmas cake in a round tin. I used glace cherries instead of the apricots and it was delicious. When cold, I treated it as you would a traditional Xmas cake and brushed with jam, coated with marzipan and fondant icing. As the cake is so dark and full of surprises, it did look very much like a dark fruit Xmas cake when cut. Delicious and very popular, I will be making this again next year. Not nearly as rich or sickly as I thought it would be either. - 16 Jan 2015
I'd never made a Christmas cake before but really wanted to give it a try this year! Spotted this recipe and it caught my eye instantly as it didn't look too complicated for a novice like myself. I followed the instructions to a tee and it turned out perfect! The only thing l did differently was to add icing onto it to make it look a bit more Christmassy and some shop-bought decorations which l stuck onto the side and on the top, with added sprinkles. Perfect! Have waited until the New Year to post the review as of course the proof of the pudding is in the eating - and as the cake has now been well and truly demolished that says it all. Recommended and will make again. Thanks Syd! - 02 Jan 2017
Only one of my daughters claims to like ginger but because they both helped to make and decorate this cake for their granny - they both ate more than their fair share! I used an 18cm paper cake liner and set it inside a round cake tin. You could use a loose-bottomed cake tin or springform but I would line it with baking paper to get it out easily. I checked it after 40 minutes to make sure it wasn't burning on top and then baked it for another 10 minutes after that. Hope this helps! - 01 Dec 2014