‘Tis the season to be jolly, so the team here at Metlifecare Retirement Villages are sharing some of our favorite Christmas Recipes. We are starting with this delicious Chocolate Fruit Cake from our chefs at The Orchards on Auckland’s North Shore.
THE ORCHARDS – CHRISTMAS CHOCOLATE FRUIT CAKE
350 grams prunes
250 grams raisins
125 grams currants
50 grams piece candied orange peel
175 grams soft unsalted butter
175 grams dark brown muscovado sugar
175 millilitres runny honey
125 millilitres Tia Maria or other coffee liqueur
2 – 3 oranges (juice and zest)
1 teaspoon mixed spice
4 tablespoons cocoa
3 large eggs (beaten)
150 grams plain flour
75 grams ground almonds
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
- Preheat the oven to 150°C. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.
- Put the fruit, butter, sugar, runny honey, Tia Maria, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
- After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.
- Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the center of the cake it will still be a little gooey in the middle.
- Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmold it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.
- Serve plain, or iced with fresh berries as we have shown in our picture
Merry Christmas and enjoy!