Nigella’s Chocolate Fruit Cake is made with prunes, raisins, currants, candied orange peel, unsalted butter, muscovado sugar, honey, coffee liqueur, oranges, mixed spice, cocoa, eggs, flour, ground almonds, baking powder, bicarbonate of soda creating a delicious dessert that takes 2 hours and 35 minutes to prepare!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Fruit Cake Recipe:
- Decadent Blend: It combines rich cocoa with a medley of fruits and spices, creating a luxurious flavor profile.
- Easy Preparation: With a straightforward simmer-and-mix method, it’s simple to make yet yields impressive results.
- Gooey Center: The cake bakes to perfection, with a firm exterior and a delectably gooey center, offering the ultimate indulgence.
- Versatile: Whether for special occasions or everyday enjoyment, this cake suits any moment with its versatility and irresistible taste.
❓ What Is Nigella’s Chocolate Fruit Cake Recipe:
Nigella’s Chocolate Fruit Cake combines prunes, raisins, currants, candied orange peel, unsalted butter, muscovado sugar, honey, coffee liqueur, oranges, mixed spice, cocoa, eggs, flour, ground almonds, baking powder, bicarbonate of soda for a moist, flavorful treat.
🍫 Nigella’s Chocolate Fruit Cake Ingredients
- 350 grams of prunes (scissored or chopped)
- 250 grams raisins
- 125 grams currants
- 50 grams piece candied orange peel
- 175 grams of soft unsalted butter
- 175 grams of dark brown muscovado sugar
- 175 millilitres of runny honey
- 125 millilitres tia maria or other coffee liqueur
- 2 – 3 oranges (juice and zest)
- 1 teaspoon mixed spice
- 4 tablespoons cocoa
- 3 large eggs (beaten)
- 150 grams of plain flour
- 75 grams of ground almonds
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
🥮 How To Make Nigella’s Chocolate Fruit Cake
- Set the oven temperature to gas mark 2/150°C/130°C Fan/300°F.
- Line a 20cm (8-inch) round, 9cm (3½ inch) deep, loose-bottomed cake tin with a double layer of baking parchment.
- Combine prunes, raisins, currants, candied orange peel, butter, sugar, honey, Tia Maria, orange juice and zest, mixed spice, and cocoa in a saucepan. Bring to a gentle boil, then simmer for 10 minutes. Let it stand for 30 minutes.
- After the fruit mixture cools a bit, add beaten eggs, flour, ground almonds, baking powder, and bicarbonate of soda. Stir to combine.
- Pour the mixture into the prepared tin and bake for 1¾–2 hours until the top is firm but still slightly gooey in the middle.
- Let the cake cool in the tin, then unmold. If not eating immediately, wrap it in parchment and foil and store it in a tin.
💭 Recipe Tips
- Simmering Sensation: Allow the fruit mixture to simmer gently to intensify the flavors and ensure a rich, aromatic base for the cake.
- Cooling Crucial: Ensure the fruit mixture cools adequately before adding the beaten eggs and dry ingredients. This prevents the eggs from scrambling and ensures even mixing.
- Tin Preparation: Line your cake tin with a double layer of parchment paper for easy removal and to prevent sticking. This ensures a perfectly shaped cake every time.
- Check Doneness: To determine if the cake is ready, look for a firm top with a slight gooeyness in the center. This indicates that it’s perfectly baked and ready to be enjoyed.
🍯 What To Serve With Chocolate Fruit Cake?
Serve Chocolate Fruit Cake with a dollop of Salted Caramel Sauce, Tiffin, Gooseberry Chutney or Cranberry Sauce, or Blackberry Jam.
🎚 How To Store Leftovers Chocolate Fruit Cake?
- At Room Temperature: Store leftover chocolate fruit cake in a cake keeper for up to 1 week.
- In The Fridge: Refrigerate leftover chocolate fruit cake in an airtight container for up to 2 weeks.
- In The Freezer: Freeze leftover chocolate fruit cake wrapped in parchment and foil for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Fruit Cake?
- In The Oven: Arrange leftover chocolate fruit cake slices on a baking sheet, and warm them in a preheated oven at 250°F for 8 to 15 minutes.
- In The Microwave: Heat leftover chocolate fruit cake slices on a microwave-safe plate on medium power for 2 to 4 minutes.
FAQs
Why is my chocolate fruit cake falling apart?
Your chocolate fruit cake may be falling apart due to overmixed batter, too much flour, or not enough sugar binding the ingredients.
Why did my chocolate fruit cake crack on top?
Your chocolate fruit cake cracked because the top set too quickly, and the rising center pushed through the set surface, creating cracks.
Why does chocolate fruit cake sink in the middle?
Your chocolate fruit cake may sink in the middle if the batter is not completely cooked, leading to structural collapse.
How to tell when chocolate fruit cake is done?
To tell when your chocolate fruit cake is done, gently press down with two fingers; it should naturally spring back.
Try More Nigella Lawson Recipes:
Nigella’s Chocolate Fruit Cake Nutrition Facts
Amount Per Serving
- Calories 268.7
- Total Fat 15.1g
- Saturated Fat 6.9g
- Cholesterol 7.7mg
- Sodium 44.7mg
- Potassium 223.8mg
- Total Carbohydrate 34.2g
- Dietary Fiber 2.4g
- Sugars 11.2g
- Protein 5.2g
Nigella’s Chocolate Fruit Cake
Description
Nigella’s Chocolate Fruit Cake is made with prunes, raisins, currants, candied orange peel, unsalted butter, muscovado sugar, honey, coffee liqueur, oranges, mixed spice, cocoa, eggs, flour, ground almonds, baking powder, bicarbonate of soda creating a delicious dessert that takes 2 hours and 35 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to gas mark 2/150°C/130°C Fan/300°F.
- Line a 20cm (8-inch) round, 9cm (3½ inch) deep, loose-bottomed cake tin with a double layer of baking parchment.
- Combine prunes, raisins, currants, candied orange peel, butter, sugar, honey, Tia Maria, orange juice and zest, mixed spice, and cocoa in a saucepan. Bring to a gentle boil, then simmer for 10 minutes. Let it stand for 30 minutes.
- After the fruit mixture cools a bit, add beaten eggs, flour, ground almonds, baking powder, and bicarbonate of soda. Stir to combine.
- Pour the mixture into the prepared tin and bake for 1¾–2 hours until the top is firm but still slightly gooey in the middle.
- Let the cake cool in the tin, then unmold. If not eating immediately, wrap it in parchment and foil and store it in a tin.
Notes
- Simmering Sensation: Allow the fruit mixture to simmer gently to intensify the flavors and ensure a rich, aromatic base for the cake.
Cooling Crucial: Ensure the fruit mixture cools adequately before adding the beaten eggs and dry ingredients. This prevents the eggs from scrambling and ensures even mixing.
Tin Preparation: Line your cake tin with a double layer of parchment paper for easy removal and to prevent sticking. This ensures a perfectly shaped cake every time.
Check Doneness: To determine if the cake is ready, look for a firm top with a slight gooeyness in the center. This indicates that it’s perfectly baked and ready to be enjoyed.