Chocolate Fruit Christmas Cake 

45 mins


Ingredients A

  • 1kg mixed dried fruit
  • 4 large oranges juice (about 160ml) and zest
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 227g Anchor Butter (unsalted), softened
  • 300g brown sugar
  • 1 tsp vanilla extract

Ingredients B

  • 375g plain flour
  • 75g self raising flour
  • 15g cocoa powder
  • 4 eggs, lightly beaten
  • 1 -2 tbsp brandy, extra, optional





  1. Preheat the oven to 150˚C
  2. Line the sides and bottom of a 20cm / 8in baking tray with a non-stick baking paper. When lining the sides of the tray, the baking paper should be double height of the tray
  3. Place ingredient A into a large wide pot. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the pot from the heat and leave to stand til cool
  4. After 30 minutes, the mixture will have cooled a little. Add the eggs into it and combined. Add the rest of the ingredients B and mix well with a wooden spoon or spatula until the ingredients have combined
  5. Carefully pour the fruit cake mixture into the lined tray. Transfer the tray to the oven and bake for 1 - 1.5 hours. Insert  skewer to test, if it comes out clean, its ready. If not, continue to bake
  6. Place the cake on a cooling rack. Once the cake has colled, remove it from the tray
  7. Brush the top with brandy if desired. Or pour some melted chocolate over the cake when serving