About this recipe:Everyone will love this chocolate Christmas fruit cake, as it combines the best of all worlds! Feel free to use different proportions for the fruits, if desired, or use your favourite dried fruit instead. Use 100% cocoa powder, not a mix!
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Method Prep:25min › Cook:45min › Extra time:70days › Ready in:70days1hr10min
Soak cherries, raisins, currants and mixed peel in the rum or brandy for at least 24 hours. Cover tightly, and store at room temperature.
Preheat your oven to 170 C / Gas 3. Butter a 15cm (6 in) round loose-bottomed cake tin, and line with parchment.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, bicarb, baking powder, salt and cinnamon; mix into butter and sugar mixture in three batches, alternating with treacle and milk. Stir in soaked fruit and chopped nuts. Tip the mixture into the prepared tin.
Bake in preheated oven for 40 to 45 minutes. Cool in the tin for 10 minutes, then sprinkle with 2 tablespoons rum or brandy (depending on what you used earlier).
Cut out one piece parchment and one piece muslin or cloth, each large enough to wrap around the cake. Moisten cloth with 1 tablespoon rum or brandy. Arrange cloth on top of parchment, and unmould cake onto it. Sprinkle top and sides of cake with remaining rum/brandy. Wrap the cloth closely to the surface of the cake, then wrap with parchment. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum or brandy for every 10 weeks of storage.