Making Nigella's chocolate fruit cake was a last minute affair. I saw it on her Christmas show a couple of nights ago, and it looked so deeply fabulous that I decided that I must have one too. It's very easy, and doesn't need to be made far in advance, like a trad fruit cake or pudding would.
Just heat dried fruits (prunes, raisins, currants, orange peel) in a pan with butter, dark muscovado sugar, honey, coffee liqueur (I used Kahlua), orange juice and zest, mixed spice and cocoa. Once it's all smoothly combined, you have to let it steep for at least half an hour.
Then you add eggs, flour, ground almonds, baking powder and bicarb, and bake it in a double-lined springform tin for a good long time. It stays squidgy and moist even when cooked, but firms up after cooling down. I decorated it with a mixture of chocolate-covered raisins (Nigella used chocolate covered coffee beans on the show, but I thought raisins were more appropriate) and silver cachous. Ta-dah!
Christmas goodies! White chocolate and cranberry cookies, chocolate fruit cake, and mince tarts (from the Convent bakery in Kew).
Saturday, December 23, 2006
12/23/2006 02:52:00 PM Sarah 3 comments