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.
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
- 3 free-range eggs, beaten
- 150 grams plain flour
- 75 grams ground almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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