Chocolate fruit cake
From: Good Food Live
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Chocolate fruit cake
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Brimming with dried fruit and speckled with chocolate, this beautiful boozy cake from Amy Willcock is a real delight
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- Drink with...
- Muscat
Ingredients
- 50g glacé cherries, chopped
- 175 g candied lemon and candied orange peel, chopped
- 50g raisins
- 30 g sour dried cherries
- 175 ml dark rum
- 100 g whole toasted Hazelnuts
- 85 g blanched Almonds
- 85g whole Almonds
- 85 g blanched flaked Almonds
- 125g unsalted Butter, softened
- 50g caster sugar
- 100g plain flour
- 3 Eggs
- 175 g ground Almonds
- zest of 1 Lemons
- 450g clear Honey
- 1 tbsp apricot jam
- 300g Belgian Chocolate
Method
1. Roughly chop the cherries, and candied peel and put them into a large bowl. Add the raisins and sour cherries and marinate for a minimum of one hour in the rum (the longer you marinate the better!).2. Set the oven to 140°C/gas 1. Lightly grease a 23cm cake tin and line with greaseproof paper. Roast the hazelnuts and blanched almonds until brown. Peel and roughly chop the all of the whole nuts.
3. Cream the butter and sugar, sift in the flour then add the eggs one at a time, Add 100g of the ground almonds and mix well. Mix the lemon zest with the marinating fruit along with the honey and the conserve.
4. Add the fruit and nuts to the butter and sugar mixture along with the remaining ground almonds and the chocolate. Pour into the cake tin and cook for between 2 to 2 1/2 hours. Cool in tin.
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