Christmas Fruit Cake with Chocolate

For cakes made from dried fruits and spices, it is true that they develop their full flavor over time. Therefore, we recommend that you prepare the cake not on the last evening before Christmas, but at least a week before the festive evening. Once cooled, carefully wrap the cake in food foil and store it in an airtight container. On Christmas Eve, unwrap it, decorate it with any ornaments, place it on the festive table, and enjoy its full flavor!

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 200 g Butter, unsalted

  • 200 g Sugar, brown

  • 100 g chocolate, dark

  • 75 ml Alcohol, Whisky

  • 250 g Raisins

  • 100 g Cranberries, dried

  • 250 g Dried plums

  • 100 g Apricot, dry

  • 100 g Candied fruit

  • 180 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 100 g Nuts, almonds

  • 2 spoons Cocoa, powdered, unsweetened

  • 1 spoon Spices, cinnamon, ground

  • 3 pieces Egg, fresh

  • pieces Butter, unsalted

Steps

  1. In a larger pot, add butter, sugar, dried and candied fruit, brandy, and chocolate pieces. Place the pot on the stove and heat the contents over moderate heat until the sugar, chocolate, and butter are completely melted. Stir the ingredients occasionally while cooking. Once you have a uniform mixture, remove the pot from the heat and let the contents cool.

  2. Preheat the oven to 150 degrees Celsius. Grease a cake pan (20 cm in diameter) well. Line the bottom and sides of the pan with baking paper. The strip of paper used to line the sides of the pan should be at least 2 cm higher than the edge to prevent the cake from burning at the edges while baking. In a bowl, mix the flour, baking powder, baking soda, ground almonds, cocoa, and spices.

  3. First, mix the eggs into the cooled fruit-chocolate mixture using a whisk. Then, mix in the dry ingredients. Pour the prepared batter into the pan and smooth the top. Bake the cake in the preheated oven for 100 to 120 minutes. The cake is done when a skewer inserted into the center comes out clean.

  4. Remove the baked cake from the oven and let it cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

  5. The cooled cake can be decorated with powdered sugar, chocolate cream, or chocolate glaze. Cut it into pieces of any size, serve on plates, and offer with a cup of warm beverage.

Nutrition Information (Per 100g)

  • Calories: 394.39 kcal
  • Fat: 13.06 g
    • Saturated Fat: 8.08 g
  • Carbohydrates: 69.9 g
    • Sugars: 29.56 g
  • Protein: 2.49 g
  • Fiber: 2.56 g