Saturday, 22 October 2011

Chocolate Christmas Cake

I was looking for something a bit different this year and came across this recipe for:

Chocolate Christmas Cake
200g butter
200g dark brown soft sugar
100g dark chocolate (80%)
75ml Brandy
250g raisins
250 currants
100g dried cranberries
100g dried sour cherries
200g SR flour
100g ground almonds
3tabsp. cocoa
1 tsp mixed spice
3 eggs

Put the butter, sugar, chocolate, brandy and dried fruits into a very large saucepan
HEat gently, stirring occasionally until everything has melted together. Remove from the heat and leave to cool
Heat oven to 150C/Gas 2
Line a deep cake tin (20cm) round or square with a double layer of greaseproof paper(baking parchment). Wrap a few layers of newspaper around the outside and tie with string.
Mix the flour, almonds, cocoa and spice together in a bowl
BEat the eggs with a fork
Once the fruit mixture has cooled, stir in the eggs and then the flour mixture
Mix well together.
Scrape into your prepared tin and level with the back of a spoon
Bake for one and half hours or until a skewer comes out clean.
Cool in the tin.
Leave wrapped in the greaseproof paper until ready to decorate.

Not sure if mine will get to the decorating bit - will let you know.

I am hoping to make several Christmas Cakes using difdferent recipes ready to sell out our school Christmas Fayre on 19th November.


Pondside said...

Yippee - I could get into your site today! This looks very interesting. you know, I've never made a Christmas Fruit cake - my mother still makes them and mails them. One of these days I'll have to start, as I love a slice of heavy, boozy fruitcake and a glass of sherry on a cold winter afternoon.

SavannahGranny said...

This sound so good. I may try this one. Thank you for sharing. You have been a baking tornado lately. I would love to attend the fayre and sample some of you great baking.
I was trying to recognize the house on your header. It it the Mercer House. It looks familiar but there are so many. It looks awesome on your header.
Hugs til next time. Ginger