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Chocolate, brazil nut and cherry fruit cake recipe

47 ratings

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

Each serving contains

Energy
2490kj
594kcal 30%
Fat
29g 42%
Saturates
14g 68%
Sugars
58g 65%
Salt
0.2g 4%

of the reference intake
Carbohydrate 78.1g Protein 8.7g Fibre 5.5g

Method

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.

This cake will keep for up to a month in a cake tin.

See more Christmas recipes