Recipe

Rich pecan and chocolate fruit cake

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.

  • 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.

Notes

Suitable to freeze. Fruit suitable to microwave.