Recipe

Nutty choc-chip boiled fruit cakes

Make fruit cake even better.

  • 2 hrs cooking
  • Makes 6
  • Print
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Take the classic Christmas fruit cake and make it even better with choc chips and a sticky toffee topping. No soaking required in this one either.
Looking for more fruit cake recipes?

Ingredients

  • 185 grams butter
  • 2¼ cups (375g) sultanas
  • 1½ cups (250g) coarsely chopped raisins
  • ½ cup (140g) peanut butter
  • 1 cup (220g) firmly packed dark brown sugar
  • 1 cup (250ml) hazelnut or chocolate-flavoured liqueur
  • 180 grams dark eating chocolate
  • ½ cup (70g) roasted unsalted peanuts
  • ¾ cup (120g) almond kernels
  • ½ cup (50g) roasted walnuts
  • ¾ cup (110g) roasted unsalted macadamias
  • 4 eggs
  • 1¾ cups (360g) plain flour
  • ¼ cup (35g) self-raising flour
  • ½ cup (70g) roasted unsalted peanuts, extra
  • ½ cup (80g) almond kernels, extra
  • ½ cup (50g) roasted walnuts, extra
  • ½ cup (70g) roasted unsalted macadamias, extra
Toffee
  • 1½ cups (330g) caster sugar
  • ½ cup (125ml) water

Method

  • 1
    Chop butter; place in large saucepan with fruit, peanut butter, sugar and liqueur. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, covered, 10 minutes. Transfer mixture to large bowl; cool.
  • 2
    Preheat oven to 130°C. Grease six deep 10cm square cake pans; line base and sides with two thicknesses of baking paper, extending paper 5cm above sides.
  • 3
    Chop chocolate and nuts coarsely, stir into fruit mixture with lightly beaten eggs and sifted flours. Spread mixture into pans.
  • 4
    Bake cakes about 1 hour. Cover hot cakes with foil; turn cakes upside-down. Cool cakes in pans overnight.
  • 5
    Make toffee. Stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
  • 6
    Coarsely chop extra nuts. Drizzle one of the cakes with a little toffee; press some of the nuts on top. Drizzle with a little more toffee to glaze. Repeat with remaining cakes, toffee and nuts. Stand until set.

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