Chocolate Christmas cake

    70 days 1 hour 10 min

    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!


    Cheshire, England, UK
    5 people made this

    Serves: 8 

    • 30g glace cherries, chopped
    • 40g raisins
    • 40g currants
    • 25g chopped mixed peel
    • 60ml dark rum or brandy
    • 110g unsalted butter
    • 50g dark brown soft sugar
    • 1 egg, beaten with a fork
    • 4 tablespoons (30g) plain flour
    • 2 tablespoons (20g) good quality cocoa powder
    • 1/8 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 4 tablespoons treacle
    • 2 tablespoons milk
    • 30g chopped walnuts
    • 60ml dark rum or brandy, divided

    Prep:25min  ›  Cook:45min  ›  Extra time:70days  ›  Ready in:70days1hr10min 

    1. Soak cherries, raisins, currants and mixed peel in the rum or brandy for at least 24 hours. Cover tightly, and store at room temperature.
    2. Preheat your oven to 170 C / Gas 3. Butter a 15cm (6 in) round loose-bottomed cake tin, and line with parchment.
    3. 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.
    4. 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).
    5. 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.

    Icing and decorating your cake

    Look at our handy guide to Icing and decorating a Christmas cake to learn how to prepare your cake, ice it and decorate it!

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