Chocolate fruit cake

  • 1 hr 20 mins cooking
  • Serves 12
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Chocolate fruit cake
  • 125 gram butter, chopped
  • 3/4 cup (150g) firmly packed brown sugar
  • 50 gram dark chocolate, chopped coarsely
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) dark rum
  • 1/4 cup (30g) walnuts, coarsely chopped
  • 1/2 cup (75g) dried currants
  • 1 cup (160g) sultanas
  • 1 cup (170g) raisins coarsely chopped
  • 1/4 cup (40g) mixed peel
  • 3/4 cup (110g) plain flour
  • 2 tablespoon cocoa powder
  • 2 tablespoon self-raising flour
  • 1/2 teaspoon mixed spice
  • 2 eggs, beaten lightly
  • 80 gram dark chocolate, melted, extra
  • 1/4 cup (60g) sour cream


Chocolate fruit cake
  • 1
    Preheat oven to slow. Grease 20cm-ring pan, line base with baking paper.
  • 2
    Combine butter, sugar, chocolate and the water in medium saucepan, stir over heat until sugar dissolves. Remove from heat, stir in rum, nuts and fruit. Add sifted dry ingredients and egg, stir until combined.
  • 3
    Spoon mixture into prepared pan, bake in slow oven about 1 hour. Cool cake in pan.
  • 4
    Just before serving, combine cooled extra chocolate and sour cream in small bowl, stir until smooth. Turn cake onto serving plate, top-side up, spread chocolate mixture over top of cake.


The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes

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