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Chocolate Fruit Cake for Christmas

This chocolate fruit cake is a fun twist on the classic Christmas dessert. It’s packed with flavor from rich chocolate, cranberries, figs, and apricots. 

This chocolate fruit cake is a little out of my comfort zone – but I just had to give it a try.

I was watching Nigella’s Christmas special last holiday season, and saw her make a fantastic chocolate fruit cake.  I immediately decided I had to make a version of it as my own Christmas cake this year.

I love the idea of including cocoa in a fruit cake and selecting fruits that are a bit more decadent and creative than the usual suspects found in a traditional fruit cake.

So for my own cake I used dates, cranberries, figs, apricots and sultanas.

I also substituted Pedro Ximinez Sherry for the coffee liquer that Nigella used in her chocolate fruit cake.

This chocolate fruit cake is fantastic because it doesn’t need to be made weeks or months in advance, like most fruit cakes. And better still – it’s super easy and doesn’t even require a mixer.

Decorating a Chocolate Fruit Cake

I’ve only used fondant once before, not very successfully I’ll admit, so I decided to challenge myself and see what I could come up with to decorate the cake.

So I decided to make some Christmas trees and a snowman for a winter scene.

Whilst the process was quite fiddly and frustrating due to my lack of knowledge, I have to admit I am actually really pleased with the results.

You won’t find fondant decorating instructions in this recipe – just the fruit cake – but you can check out this video for some awesome decorating ideas.

For more Christmas desserts, be sure to check out these recipes:

Chocolate Fruit Cake

This chocolate fruit cake is a fun twist on the classic Christmas dessert. It's packed with flavor from rich chocolate, cranberries, figs, and apricots. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: chocolate fruit cake, how to make a fruit cake
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 12 servings
Author: Delicious Everyday

Ingredients

  • 200 g of dried dates chopped
  • 200 g of sultanas
  • 200 g of dried cranberries
  • 250 g of dried figs chopped
  • 100 g of dried Turkish apricots chopped
  • 175 g of unsalted butter at room temperature
  • 175 g of dark brown sugar
  • 175 ml of honey
  • 125 ml of Pedro Ximinez sherry
  • 2 oranges zested and juiced
  • 2 teaspoons of mixed spice
  • 2 tablespoons of good quality cocoa
  • 3 eggs beaten
  • 150 g of plain flour
  • 75 g of ground almonds
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder

Instructions

  • Place the dried fruit, honey, butter, sugar, honey, sherry, cocoa, mixed spice, orange zest and juice in a large saucepan over a medium low heat. Heat until the mixture until it reaches a gentle boil. Stir until the butter melts and reduce heat to simmer for 10 minutes. Set aside for 30 minutes.
  • Line a cake tin with baking paper and preheat the oven to 150 degrees celsius.
  • Add the beaten eggs, flour, ground almonds, baking soda and baking powder to the fruit mixture and mix until well combined.
  • Pour the mixture into the prepared cake tin and bake 1 3/4 hours to 2 hours or until the cake is firm. Remove from the cake tin and set aside on the wire rack to cool.
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Reader Interactions

Comments

  1. Just wondering how far in advance you can make this cake?? Its oct 1st today and i`d love to start making one now if its not too soon?

    Reply

    • Hi Renee,

      You can make this cake up to 2 weeks ahead, but I have heard of people ageing it for longer though I have not tried this myself. I hope that helps 😀 Feel free to send me an email if you have anymore questions.

      Reply

  3. Really liking the idea of adding chocolate to fruit cake. Superb job with the fondant decorating by the way. I wouldn't have known that way your first go.
    I guess I'm a recent convert to fruit cake. For me, a lot of my yukky cake bias seem to spring from being fed gross store-bought versions in childhood. But making a lot of these things fresh has changed my impressions.
    My recent post Banana and Honey Bread

    Reply

  6. I do like fruitcake, although I guess not the traditional dark ones. My preference is for a light colored pound-cake like cake that is studded with dried fruit. In the US I have often seen them referred to as French Fruitcake, which I find amusing since they are called "Cake Anglais" in France which translates to "British Fruitcake"! Lovely job on the decorations, that little snowman is adorable.
    My recent post imagining a new year

    Reply

  7. It is lovely to find your blog with the most tempting vegetarian cooking.
    Love the snow man. We have plenty of those in Germany at the moment.

    Reply

    • Thanks Taz 🙂

      Everyone loved the cake. They said they loved the different fruits and the moistness from the Pedro Ximinez. I tried some, and while it was lovely and moist and had that lovely sweet raisiny smell Pedro Ximinez has with the hint of chocolate from the cocoa, unfortunately it didn't change my opinion of fruit cakes. I just don't like their heavy fruitiness. Based on the feedback from the fruit cake lovers in my family I will make it again.

      Reply

  12. This is absolutely beautiful! I love the "snow" falling in the first picture! I've never worked with fondant before but I'd like to at some point. Your cake is serving as a huge inspiration. 🙂

    Reply

    • Thanks 😀 I love the snow falling picture too…my floors didn't though. You should have seen the mess! *laughs* I'm glad I've inspired you. Merry Christmas 😀

      Reply

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