Chocolate and cranberry spiced fruit cake

  • 2 hrs 30 mins cooking
  • Serves 36
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Chocolate and cranberry spiced fruit cake
  • 2 cup (260g) dried cranberries
  • 1 cup (160g) sultanas
  • 1 cup (160g) dried currants
  • 1 1/2 cup (255g) seedless prunes
  • 3/4 cup (105g) slivered almonds
  • 1/2 cup (125ml) dark underproof rum
  • 250 gram (8 ounces) butter
  • 5 eggs
  • 200 gram (6½ ounces) dark (semi-sweet) chocolate
  • 1 cup (220g) firmly packed light brown sugar
  • 2 1/4 cup (335g) plain (all-purpose) flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/4 cup (35g) slivered almonds, extra


Chocolate and cranberry spiced fruit cake
  • 1
    Combine cranberries, sultanas, currants and coarsely chopped prunes in large bowl, stir in nuts and rum. Cover, stand overnight.
  • 2
    Have butter and eggs at room temperature.
  • 3
    Preheat oven to 150°C (130°C fan forced). Grease deep 22cm (9-inch) square cake pan, line base and sides of pan with three thicknesses of baking paper, extending paper 5cm (2-inches) above edges.
  • 4
    Coarsely chop chocolate.
  • 5
    Beat chopped butter and sugar in large bowl with electric mixer until combined. Beat in eggs, one at a time, beating only until combined. Add creamed mixture to fruit mixture, mix well. Stir in sifted flour, cinnamon, spice and chocolate.
  • 6
    Spread mixture evenly into pan. Tap on bench, level top. Sprinkle with extra nuts. Bake cake about 2 hours. Cover hot cake with foil, cool cake in pan overnight.

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