Chocolate Fruit Cake

A dark, moist, and squidgy Christmas cake featuring prunes, raisins, coffee liqueur, and cocoa, decorated with gold stars and glitter.

Vegetarian Christmas Chocolate Cake Fruit Cake

Estimated Nutrition

Calories

520.4

kcal / serving

6245.2 kcal total

Carbs

79g

per serving

948.5 g total

Fat

19.7g

per serving

235.8 g total

Protein

6.5g

per serving

78.4 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Muscovado Sugar

dark

tbsp

Cocoa

good quality

0.5

tsp

Baking Powder

0.5

tsp

Bicarbonate Soda

Dairy

175

Butter

unsalted, softened

piece

Egg

free-range, beaten

Fruits

350

Prune

dried soft, chopped

250

Raisin

125

Currants

piece

Orange

juice and zest only

GrainsCereals

150

Plain Flour

Liquids

125

Coffee Liqueur

NutsSeeds

tsp

Mixed Spice

Ground Almond

Other

175

Honey

Dark Chocolate Covered Coffee Beans

for decoration

piece

Gold Hologram Glitter

Disco Gold

piece

Gold Mini Balls

2mm

piece

Gold Stars

approx 10

Method

Decorate with chocolate coffee beans, gold stars, mini-balls, and hologram glitter.

Preheat the oven to 150°C.

Line a 20cm round cake tin with double-height reusable silicone parchment.

Boil fruit, butter, sugar, honey, liqueur, orange zest, juice, spice, and cocoa in a pan for 10 minutes.

Remove from heat and let the mixture stand for 30 minutes.

Stir in eggs, flour, ground almonds, baking powder, and bicarbonate of soda.

Pour mixture into the tin and bake for 105 to 120 minutes until the top is firm and shiny.

Cool the cake on a rack before removing it from the tin.