Chocolate, brazil nut and cherry fruit cake recipe
Chocolate, fruit and nut are a classic cake combination – and this is a lovely one to bake for Christmas. It only takes 20 minutes to prepare, which is a bonus around the busy festive period. It keeps for up to a month in a cake tin and is also freezable.
See method- Serves 12
- 20mins to prepare, 2hrs to cook plus 1hr cooling time
- 594 calories / serving
- Freezable
Ingredients
- 200g butter, softened
- 200g light muscovado sugar
- 4 eggs
- 250g plain flour
- 50g cocoa powder, sifted
- 100g plain chocolate, chopped
- 225g jar cocktail maraschino cherries, well drained
- 100g glacé cherries
- 200g sultanas
- 200g raisins
- 150g brazil nuts
- ½ tsp cinnamon
- ½ tsp mixed spice
- 2 tbsp icing sugar, to decorate
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Shop ingredientsEach serving contains
- Energy
- 2490kJ 594.0kcal
- Fat
- 29g
- Saturates
- 14g
- Salt
- 0.2g
- Sugars
- 58g
of the Reference intake
Carbohydrate 78.1gProtein 8.7gFibre 5.5g
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- Preheat oven to gas 3, 160°C, 325°F.
- Grease a deep 20cm round cake tin and line with nonstick baking paper.
- Place the butter and sugar in a large mixing bowl and beat well until pale brown in colour and creamy in texture. Gradually beat in the eggs, adding a little flour if the mixture starts to curdle. Then add all the remaining cake ingredients and stir to make a soft mixture.
- Spoon into the cake tin and smooth top level. Bake for 30 minutes, then reduce the oven temperature to gas 2, 150°C, 300°F and bake for a further 1½ hours until a skewer inserted comes out clean.
- Allow to cool in the tin for one hour, then turn out and let cake cool completely.
- To decorate, place a paper doily on top and dust heavily with icing sugar, then carefully remove the doily. Finish off the festive look by wrapping the sides with velvet or other decorative ribbon.
- See more Christmas recipes
