Nigella Christmas Cake
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5 from 2 votes

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. 
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
Calories 543kcal
Author Delicious Everyday


  • 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


  • 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.


Calories: 543kcal | Carbohydrates: 98g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 177mg | Potassium: 614mg | Fiber: 7g | Sugar: 74g | Vitamin A: 775IU | Vitamin C: 12.6mg | Calcium: 113mg | Iron: 2.6mg