Christmas chocolate fruit cake, a luscious cake with tons of dry fruits and a hint of smokey cocoa flavour giving out the richness of chocolate.
350g prunes, scissored or chopped
175g soft butter
175g dark muscovado sugar
125ml coffee liqueur
Juice and finely grated zest of 2 oranges
1 tsp mixed spice
2 tbsp cocoa powder
3 eggs, beaten
150g plain flour
75g ground almonds
1/2 tsp baking powder
½ tsp baking soda
1 Preheat the oven to 150c line a round, loose-bottomed cake tin with a double layer of baking parchment.
2 Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts.
3 Simmer the mixture for 10 minutes, then take off the heat and leave to cool for another 30 minutes.
4 once the mixture is cooled after 30 minutes add the beaten eggs, flour, ground almonds, baking powder and baking soda, and stir with a wooden spoon or spatula to mix it well
5 Pour the fruit cake mixture into the cake tin. Place in the oven and bake for 13/4--2 hours, the top of the cake should be firm but will have a shiny, sticky look. If you insert a cake skewer into it, the cake will still be a little gooey in the middle.
6 Put the cake on a wire cooling rack and let it cool; once cool, take it out of the tin