Thanks to the Pink Whisk for this recipe. I love a different take on a Christmas Cake and this was one. Moist and chocolaty in a subtle way.
200g butter
200g light muscovado sugar
150ml brandy
150ml water
Juice and zest of 2 large oranges
300g sultanas
300g raisins
150g currants
150g whole cherries
2 pcs stem ginger chopped
150g dates, chopped
2 heaped tbsps. Cocoa powder
2tbsps treacle
3 eggs, large
230g plain flour
2 tsp mixed cake spice (or a combination of ground cinnamon, ground nutmeg and ground cloves)
200g dark chocolate, chopped
1 x 8" round cake tin
Add the dried fruits, ginger and cocoa powder to the pan, give it a good stir and bring it to a simmer. Simmer for 10 minutes on a gentle heat.
Take it off the heat and transfer it to a clean large bowl. Cover with clingfilm and leave to cool and infuse overnight.
The next day line the base and sides of a deep 8” cake tin and preheat the oven to 130c(fan)/150c/Gas Mark 1.
To the bowl of fruit mix stir in the eggs and treacle. Fold through the flour, spices and chopped chocolate.
Transfer the mixture to the prepared cake tin, level the mixture on top and bake in the oven for 3 hours or until a skewer when inserted in the middle comes away free from cake mixture – watch out for melted chocolate on the skewer as this can often throw you!
Allow the cake to cool fully in the tin.
Now the decoration is up to you but as it’s a very rich cake it doesn’t really need covering all over in marzipan and icing.
To top it simply roll and cut out circles from marzipan and white sugarpaste (using a large 8” cutter or the tin and sharp knife).
Trim the top of the cake if it needs it with a sharp serrated knife and place it top down onto a cake card or board. Brush the top surface with a little apricot jam and add the disc of marzipan.
To stick the sugarpaste to the top lightly brush the marzipan with a little clear alcohol (gin, vodka etc) and place the paste into position.
Smooth them neatly so you have a smart flat surface.
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