Nigella's Chocolate Fruit Cake

Well, this Christmas cake was a surprise! I really don't care for prunes and am not a great chocolate fan. With that in mind, no doubt you wonder why I even made it....but I read so many rave reviews and it looks so luscious in her Christmas Cookbook that I decided this year I'd try it.
Let me begin by saying you don't taste the prunes at all and the cocoa is only a smokey thought in the background. It's a moist, dark and utterly divine cake for the holidays. And easy? Absolutely. The batter is actually made all in one pan and takes no time at all to throw together. It bakes for about an hour and 45 minutes, but while it's baking, all you need to do is breathe in the lovely fragrance of the cake. Trust me on this one, it will be a hit. Try to find some pretty gold stars to scatter around on the top. I just had gold glitter and balls. Silver might be pretty too.

Nigella's Chocolate Fruit Cake
From her book Nigella's Christmas

2 cups roughly chopped prunes
1 1/2 cups raisins
1 1/3 cups currants
1 1/2 sticks softened butter
1 cup dark muscovado sugar (or use brown sugar)
3/4 cup honey

1/2 cup coffee liqueur
juice and zest of two oranges

1 teaspoon allspice (or pumpkin spice)
2 tablespoons cocoa powder
3 eggs, beaten
1 cup flour
3/4 cup almond flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
For garnishing: chocolate covered espresso beans, edible gold balls, stars and glitter

Preheat oven to 300 degrees. Spray an 8 inch springform pan and then line the bottom with parchment. Cut a parchment collar a couple inches higher than the pan and wrap that around the inside, rather like a souffle collar.
In a large pan, combine the first 10 ingredients and place on the stove. Stir while the butter is melting and then allow to simmer for 10 minutes. Remove from heat and allow to cool for 30 minutes.

Add the eggs, flours, baking powder and soda. Pour into the springform pan and bake for one hour and 45 minutes. It should be a little shiny on top, barely done in the center. Cool on a rack...it will take a while. You can wrap it in parchment and store it in an air tight container at this point or decorate and serve it.


  1. I always love Nigella's recipes...your fruit cake turned out so great, Barbara.
    Wishing you and yours a happy holiday season!

  2. This looks like the best fruit cake ever!!


  3. I agree we we are not martha..
    Looks so moist and rich..Next yr:)
    The very best to you and yours.
    Thanks for everything!

  4. this is so british, i can hardly stand it! i'm not much for chocolate, currants, honey, raisins, OR prunes (yikes--i'm so picky!), but i agree--this looks too good to skip!

  5. A beautiful and luscious cake!

    Happy Holidays!



  6. What a delicious cake Barbara!Happy Christmas with joy and love!

  7. Merry Christmas and Happy New year!

  8. Strangely, I like prunes! I prefer them over raisins, I think. I'd love to try this with dates too, Barbara. It sounds wonderful! Have a wonderful Christmas and a very Happy and Healthy New Year, Barbara. Thank you for all of your support and friendship.

  9. Wow, what a combination!! This sounds delicious!

  10. The texture of the cake looks amazing! I can imagine how good this must smell while baking. Happy Holidays, Barbara!

  11. Merry Christmas, Barbara!!! Marion would LOVE this cake!!! If I'm feeling energetic, I may just bake it for her:)

    Thanks so much for sharing Barbara...Wishing You and Yours all the Joys of Christmas and a Healthy and Happy New Year, Louise

  12. Merry Christmas dear Barbara to you and your family. Happy holidays and best wishes for good health and happiness for 2016. The cake looks so good and makes a change from the normal Christmas fruit cake.
    A few days back we watched Nigella's Italian Christmas party show and that was really great.

  13. Hi Barbara, happy holidays to you!!!! I had something similar to this once and absolutely love it, rich and delicious! Take care.



Related Posts with Thumbnails