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BakingChristmasEasyRecipes

Chocolate Christmas Cake

105 - 120 mins Cook
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A marvelous decedent chocolate fruit cake, ideal for those with a sweet tooth on Christmas Day. Serve with vanilla ice cream or warm custard.

Happy festive baking, everyone!

Enjoy and share your creations with us by tagging us on social media using #GemBakes. Find us on Instagram, Facebook and Youtube!

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Chocolate Christmas Cake

Chocolate Christmas Cake

agnesgempackfoods-ie
prep time
50 mins
cooking time
105 - 120 mins
servings
10

Equipment

  • 8" round springform cake tin

  • large, wide saucepan

  • wooden spoon

  • wire rack

Ingredients

  • 1 Bag Gem Chocolate Fruit Cake Fruit Mix

  • 175g Softened Butter

  • 175g Gem Soft Dark Brown Sugar

  • 175ml Honey

  • 125ml Dark Rum

  • 100ml Orange Juice

  • 1tsp Mixed Spice

  • 3 tbsp Cocoa Powder

  • 3 Large Eggs, beaten

  • 150g Gem Plain Flour

  • 75g Gem Ground Almonds

  • 1/2 tsp Gem Baking Powder

  • 1/2 tsp Gem Bread Soda

Instructions

1
Preheat oven to 150°C / 300°F / Gas Mark 2 and line an 8" round springform cake tin.
2
Put the Gem Chocolate Fruit Cake Fruit Mix, butter, sugar, honey, dark rum, orange juice, spice, and cocoa powder into a large, wide saucepan and gently bring to a boil, stirring as the butter melts.
3
Simmer for 10 minutes, then take off the heat and leave to stand for 30 minutes.
4
Next, add in the beaten eggs, flour, ground almonds, baking powder and bread soda and stir with a wooden spoon to combine.
5
Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1 hour 45 mins to 2 hours. For fan-assisted ovens, cover the cake with foil and reduce the baking time by 30 minutes. The cake should be firm but will have a shiny, sticky finish when it comes out. A skewer inserted into the cake will come out a bit gooey in the middle.
6
Allow the cake to cool in its tin on a wire rack.

Notes

To Serve: Warm in the microwave for 30 seconds and serve with vanilla ice cream or warm custard.

To Store: Wrap in some greaseproof paper and tin foil, then place in a cake tin and store in a cool, dry place.
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