Christmas Chocolate Fruit Cake

    Christmas Chocolate Fruit Cake


    29 people made this

    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!


    Serves: 12 

    • 165g plain flour
    • 2 tablespoons cocoa powder
    • 1/2 teaspoon baking powder
    • 130g dried apricots, chopped
    • 235ml boiling water
    • 140g marzipan
    • 150g caster sugar
    • 4 eggs
    • 150ml milk
    • 85g dark chocolate, chopped
    • 60g crystallised stem ginger, finely chopped
    • 160g unsalted butter, melted

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a loaf tin. Sift together flour, cocoa and baking powder.
    2. Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with kitchen roll.
    3. In a large mixing bowl, mix marzipan and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
    4. Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallised ginger and melted butter. Transfer mixture to prepared loaf tin.
    5. Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in tin. Remove and place on a wire rack to cool completely.

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    Reviews (7)


    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


    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


    Ita which springform dimensions please and how long baking cake ? - 01 Dec 2014

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