Chocolate Fruit Cake

14 ingredients
4 steps

Ingredients

  • 1 1/3 cups dried pitted dates, finely chopped
  • 1 1/3 cups dried figs, finely chopped
  • 3/4 cup pitted prunes, finely chopped
  • 1 1/3 cups dried sweetened cranberries, chopped
  • 1 cup butter, chopped
  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup muscat
  • 1/3 cup cocoa powder
  • 3 None eggs, lightly beaten
  • 1/4 cup all-purpose flour, sifted
  • 1/2 cup self-rising flour, sifted
  • 5.25 oz dark chocolate, finely chopped
  • 10.5 oz unsalted mixed nuts
  • 1/2 cup granulated sugar

Directions

  1. 1
    Preheat oven to 300°F. Grease and line base and sides of a deep 8 inch cake pan with 3 layers of parchment paper, extending paper 2 inches above rim.
  2. 2
    Combine fruit, butter, brown sugar, muscat, cocoa powder and 1/3 cup water in a large saucepan over low heat. Cook, stirring, for 4-5 mins, or until sugar dissolves. Bring to a boil then remove from heat. Transfer to a large heatproof bowl and let cool for 20 mins.
  3. 3
    Mix egg, flour and chocolate into fruit mixture. Transfer to prepared pan and smooth surface. Sprinkle nuts over top. Bake for 2 hours 30 mins, or until a skewer inserted in the center comes out clean. Cover pan tightly with foil and let cool overnight. Remove cake from pan.
  4. 4
    Combine granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a boil then boil, without stirring, for 5-6 mins, or until caramelized. Remove from heat and let bubbles subside. Carefully drizzle caramel over nuts on cake. Set aside until caramel hardens.

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