Incredibly Easy Chocolate Fruit Cake
350g prunes, chopped (I used a mezzaluna to chop- much easier)
150g raisins (the recipe says 250g but didn’t have enough so substituted with the currants)
175g soft butter
175g dark cane sugar
125ml Kahlua (the recipe says Tia Maria or other coffee liqueur)
Juice and finely grated zest of three small oranges
1 teaspoon mixed spice
3 eggs, beaten
150g plain flour
75g ground almonds
½ teaspoon baking powder
½ teaspoon baking soda
Decoration- I just used dessert almonds and a sprinkling of icing sugar.
Preheat oven to 150°C and line a 20cm round, loose-bottomed cake tin.
Put fruits, butter, sugar, honey, Kahlua, orange juice and zest, spice and cocoa powder into a large saucepan and gently bring to boil.
Simmer for 10 minutes. Take off the heat and let stand for 30 minutes.
Once cooled, add the beaten eggs, flour, ground almond, baking powder and baking soda, and stir to combine.
Pour fruit cake mixture into prepare cake tin. Place in oven and bake for 1 ¾-2 hours hours.
After this time the top of the cake should be firm but have a shiny sticky look. (I followed these instructions but felt that the cake looked a little over cooked- harder and darker around the edges. Would probably recommend to go on the lighter side for oven time.)
Put the cake (still in its tin) on a wire cooling rack. Once cool, take it out of the tin. If you don’t want to eat it immediately, wrap in greaseproof paper and then foil. Store in an airtight container.
Nigella says you can make this cake up to 2 weeks ahead and store it in an airtight container, or freeze for up to 3 months.
Verdict: Delicious (as predicted). As you can see, it didn’t last long!