Monday, January 2, 2012

Nigellas Chocolate Fruit Christmas Cake

Christmas 2011

This year I'm sticking to what I know best. More Chocolate and less fruit.

I added walnuts to this years cake, and added more chocolate.

Christmas 2011

Christmas 2010

This is a cake I've made 3 times now. The first (in 2009), I soaked the fruit for 3 days in Wild Turkey Bourbon. Very strong and overpowering. The second (also in 2009) soaked in Tia Maria for 3 days and the result was much more edible. So my third attempt was to stick with the Tia Maria, and soak the fruit for only 1 day. And Yes "the best Christmas cake Ive had this Christmas" (as quoted by a good friend Agostino).

So Thanks to Nigella's Christmas recipe, this Chocolate Christmas Fruit Cake is a Success.

The recipe below is directly out from her Christmas Book. My only variation is that I added some extra cocoa, and reduced the amount of sultanas (as not many people I know like too many sultanas).


  •  - 350 grams dried soft prunes, chopped
  • 250 grams raisins
  • 125 grams currants
  • 175 grams unsalted butter, softened
  • 175 grams dark brown sugar
  • 175 ml honey
  • 125 ml  coffee liqueur ( I used Tia Maria)
  • 2 oranges, zested and juiced
  • 1 teaspoon mixed spice
  • 2 tablespoons good quality cocoa
  • free-range eggs, beaten
  • 150 grams plain flour
  •  75 grams ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

For decoration:

  • 25 grams dark chocolate-covered coffee beans
  • Edible glitter
  • Gold mini balls
  • About 10 edible gold stars
  • Or just dust the cake with icing sugar and cut out rolled icing with Christmas shapes