Recipe

Chocolate drambuie fruit cakes

Drambuie is a whisky-based liqueur infused with honey, spices and herbs. Soaking the fruit in the liqueur adds depth and richness to these divine cakes.

Dec 31, 2010 1:00pm
  • 5 hrs cooking
  • Serves 36
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Ingredients

Chocolate drambuie fruit cakes
  • 2 1/3 cup (375g) sultanas
  • 2 cup (320g) coarsely chopped raisins
  • 1 2/3 cup (270g) dried currants
  • 1 1/2 cup (250g) coarsely chopped pitted prunes
  • 1 1/2 cup (210g) coarsely chopped seeded dates
  • 3/4 cup (125g) mixed peel
  • 2/3 cup (140g) red glacé cherries, quartered
  • 1 1/3 cup (330ml) drambuie
  • 1/3 cup (120g) honey
  • 1 tablespoon finely grated lemon rind
  • 250 gram (8 ounces) butter, softened
  • 1 1/2 cup (330g) firmly packed dark brown sugar
  • 6 eggs
  • 90 gram (3 ounces) dark (semi-sweet) chocolate, grated coarsely
  • 1 1/4 cup (150g) pecans, chopped coarsely
  • 2 cup (300g) plain (all-purpose) flour
  • 1 cup (150g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 1 cup (125g) pecan halves
  • 6 glacé cherries

Method

Chocolate drambuie fruit cakes
  • 1
    Combine fruit, 1 cup of the liqueur, and the honey and rind in a large bowl. Cover with plastic wrap; stand in a cool, dark place for one week, stirring every 2 days.
  • 2
    Preheat oven to 120°C/250°F. Grease a six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper. Line a deep 22cm (9-inch) round or a deep 20cm (8-inch) square cake pan with 4 layers of baking paper, extending paper 5cm (2 inches) above side(s).
  • 3
    Beat butter and sugar in a medium bowl with an electric mixer until just combined. Beat in eggs, one at a time. Stir butter mixture into fruit mixture, then stir in chocolate and chopped nuts. Stir in sifted dry ingredients, in two batches.
  • 4
    Fill each pan hole level to the top with mixture; spread remaining mixture into cake pan. Decorate tops with pecan halves and glacé cherries.
  • 5
    Bake muffins 1½ hours (the cake can stand while muffins are baking). Brush hot muffins with half of the remaining liqueur, cover with foil; cool in pan.
  • 6
    Increase oven temperature to 150°C/300°F; bake large cake for 3¼ hours or until cooked when tested. Brush hot cake with remaining liqueur, cover with foil, wrap in a clean towel; cool in pan overnight.

Notes

The fruit mixture in this recipe needs to infuse for 1 week prior to making the cake. If you don't want to make the muffins, spread all the cake mixture into a deep 25cm (10-inch) round or a deep 22cm (9-inch) square cake pan, and bake for 4 to 4½ hours. The cakes can be made up to 3 months ahead; store in an airtight container in the refrigerator, or freeze for up to a year. Make sure the nuts are of a similar size and shape when decorating.

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