Just a quick recipe post for today. Last week, I posted that I had baked a Chocolate Fruitcake for Hari Raya. The recipe was from an issue of Good Food and worked beautifully. It was also very well-received by my guests so will definitely make this again.
I used dried cranberries, a box of dried fruit mix, raisins, some candied citrus peel and a little dried apricots and candied pineapple. But I think it would also work well with any dried fruits you have eg. dates, prunes, currants, etc. You can also omit the melted chocolate and cocoa to make a ‘blondie’ version.
Chocolate Fruitcake (adapted from Good Food magazine)
200g dark brown sugar
100g dark chocolate (broken into chunks, about 70%)
75ml orange juice
1 tsp vanilla extract
700g dried fruits (any combination, just make sure that they are chopped into raisin size)
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1/2 tsp each grated nutmeg, ground cinnamon
3 eggs (beaten lightly with a fork)
Gently heat the butter, sugar, chocolate, orange juice, vanilla and dried fruits in a large pan, stirring occasionally til everything is melted. Remove from heat.
Preheat oven to 150C. Line a deep cake tin with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with kitchen string.
Mix the flour, ground almonds, cocoa and spice. Stir the eggs into the chocolate mixture and then into the flour mixture. Bake in the tin for 1 1/2 hrs- 1 hr 45 min, til a skewer poked in comes out clean. Cool in the tin before removing.