Chocolate and port Christmas cake

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Traditional Australian Christmas cake made with dried fruit and chocolate

Preparation

375 g raisins, light
375 g raisins, dark
340 g prunes, pitted
225 ml port wine
Put the raisins in a large bowl, cut up the prunes and add to the bowl. Add the port and mix well. Leave to stand for two hours, stirring occasionally.
(Pre-)heat cooking space to 140°C with Hot air humid
250 g butter
1 tbsp vanilla essence
225 g cane sugar
4 eggs
Beat the butter until pale and fluffy. Add the vanilla essence and beat until the mixture is light and creamy. Add the eggs one at a time, beating well after each addition.
Add the creamed mixture to the fruit and combine well.
1 orange, zest and juice
75 g treacle
450 g flour
2 tbsp baking powder
1 tbsp mixed spice
1 tbsp nutmeg
1 tbsp cinnamon
200 g chocolate, dark
250 g glacé cherries
200 g walnuts
Zest and juice the orange. Chop the walnuts. Break the chocolate into pieces, place in a bowl and melt over a bain-marie.
Add the juice, zest and treacle to the fruit mixture and stir to combine. Sift the flour, baking powder and spices into the bowl. Stir in the melted chocolate, glacé cherries and walnuts until just combined.
Cover the bottom of the springform tin with baking paper and grease the sides with butter. Turn the mixture into the tin and smooth the surface of the cake. Place the tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air humid 140°C for 3 Hrs
50 ml port wine
Remove the cake from the cooking space, pour over extra port wine. Leave the cake in the tin and wrap in a clean kitchen towel for 24 hours.
Gently turn the cake out of the tin.

Tips

Keeps for several weeks in an airtight container.

  • Wire shelf
  • Spring form tin, ø24 cm
Quantity Ingredient
1 tbsp cinnamon
275 ml port wine
75 g treacle
1 tbsp nutmeg
750 g raisins
225 g cane sugar
450 g flour
340 g prunes
250 g glacé cherries
2 tbsp baking powder
250 g butter
200 g chocolate
4 eggs
1 orange
1 tbsp vanilla essence
200 g walnuts
1 tbsp mixed spice

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