Name: Rich chocolate fruit cake
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 2 425g cans seeded black cherries in syrup; 1 cup (150g) raisins, chopped coarsely; 3/4 cup (120g) finely chopped seeded dried dates; 1/2 cup (80g) sultanas; 1/2 cup (95g) finely chopped seeded prunes; 1 cup (200g) dried figs, chopped finely; 1 cup (250ml) marsala; 1 cup (120g) pecans; 185 gram butter, softened; 2 teaspoon finely grated orange rind; 1 1/4 cup (275g) firmly packed dark brown sugar; 3 eggs; 1 1/4 cup (185g) plain flour; 1/4 cup (75g) self-raising flour; 2 tablespoon cocoa powder; 2 teaspoon mixed spice; 100 gram dark chocolate, chopped finely; Ganache; 200 gram dark eating chocolate, chopped coarsely; 1/2 cup (125ml) cream

Ingredients

2 425g cans seeded black cherries in syrup

1 cup (150g) raisins, chopped coarsely

3/4 cup (120g) finely chopped seeded dried dates

1/2 cup (80g) sultanas

1/2 cup (95g) finely chopped seeded prunes

1 cup (200g) dried figs, chopped finely

1 cup (250ml) marsala

1 cup (120g) pecans

185 gram butter, softened

2 teaspoon finely grated orange rind

1 1/4 cup (275g) firmly packed dark brown sugar

3 eggs

1 1/4 cup (185g) plain flour

1/4 cup (75g) self-raising flour

2 tablespoon cocoa powder

2 teaspoon mixed spice

100 gram dark chocolate, chopped finely

Ganache

200 gram dark eating chocolate, chopped coarsely

1/2 cup (125ml) cream

Method

1.Drain cherries; reserve 1/3 cup (80ml) syrup. Quarter the cherries. Combine cherries with remaining fruit, 3/4 cup (180ml) of the marsala and reserved cherry syrup in a large bowl. Cover; stand overnight.

2.Preheat oven to 150°C (130°C fan-forced). Line deep 22cm-round cake pan with two layers of baking paper, extending paper 5cm above edge.

3.Process half the nuts until ground finely; chop the remaining nuts coarsely.

4.Beat butter, rind and sugar in a small bowl with an electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into the fruit mixture; stir in sifted dry ingredients, (chocolate, ground and chopped nuts).

5.Spread mixture into pan; bake for 3 hours. Brush hot cake with the remaining marsala; cover with foil, cool in pan overnight

6.To make ganache; stir chocolate and cream in a small saucepan over low heat until smooth. Refrigerate, stirring occasionally, for about 20 minutes or until spreadable.

7.Spread the cake with ganache; top with chocolate decoration. Dust with sifted icing sugar to serve, if you like

Store un-iced cake in the fridge for up to three months. Once iced, the cake can be stored in the fridge for two weeks. Cut and bring to room temperature before serving. We painted a branch of real holly roughly with melted dark chocolate to make the inedible decoration on the cake.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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