Rich pecan and chocolate fruit cake

Name: Rich pecan and chocolate Christmas fruit cake
Total time: 4 h
Yield: Serves 36

The addition of sweet, creamy chocolate and nutty pecans is brilliant in this classic Christmas fruit cake recipe. Serve yourself a big slice and serve warm or cool with a drizzle of cream or ice-cream.

Nov 07, 2016 10:29pm

Serves 36
30 mins preparation
3 hrs 30 mins cooking
168 hrs marinating

Ingredients

Rich pecan and chocolate fruit cake

2 1/2 cup (415g) sultanas
2 cup (320g) coarsely chopped raisins
1 1/4 cup (200g) currants
1 1/2 cup (270g) coarsely chopped pitted prunes
1 1/2 cup (240g) coarsely chopped dried pitted dates
1/2 cup (100g) dried figs, chopped coarsely
2/3 cup (140g) glacé cherries
1 1/2 cup (375ml) brandy or grand marnier liqueur
1/3 cup (80ml) honey
1 tablespoon finely grated lemon rind
1 large (300g) navel orange, rind grated, juiced
1 small (150g) apple, peeled, grated coarsely
250 gram unsalted butter, softened
1 1/2 cup (330g) firmly packed dark brown sugar
6 eggs
90 gram dark chocolate, chopped finely
1 1/4 cup (150g) pecans, roasted, chopped coarsely
2 cup (300g) plain flour
1 cup (150g) self-raising flour
2 tablespoon cocoa
1 cup (120g) pecans, extra

Method

Rich pecan and chocolate fruit cake

1
Combine fruit, 1 cup of the brandy (or Grand Marnier), honey, citrus rinds, orange juice and apple in a large bowl. Cover with plastic wrap; stand in a cool, dark place for one week, stirring every two days (alternatively, you can microwave in 1-minute bursts on HIGH for 3 minutes or until fruit is plumped).
2
Preheat oven to 140°C (120°C fan-forced). Line a deep 25cm round cake pan with two layers of brown paper and two layers of baking paper, extending paper 5cm above sides.
3
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Beat in eggs, one at a time.
4
Stir butter mixture into fruit mixture, then stir in the chocolate and chopped nuts.
5
Stir in sifted flours and cocoa, in two batches.
6
Spread mixture into cake pan. Decorate top of cake with extra pecans.
7
Bake the cake on lower shelf for about 3 hours 30 minutes or until cooked when tested. Cover cake loosely with foil if over-browning. Brush the hot cake with remaining brandy; cover with foil. Wrap in a clean towel; cool in pan overnight.