Quick chocolate Christmas cake
Prep time
Cook time
Total time
Recipe type: Christmas
Serves: 1 large cake
  • 250 g dried prunes
  • 250 g raisins
  • 100 g dates
  • 125 g dried cranberries
  • 175 g butter
  • 175 g brown sugar
  • 175 mls golden syrup
  • 125 mls of a mixture of port and whisky (don’t tell my husband I used his Laphroaig)
  • 1 orange (zest and juice)
  • ½ cup juice (I used apple)
  • 1 teaspoon of mixed spice (I used cinnamon and small amount of five spice)
  • 2 Tablespoons of cocoa
  • 3 eggs, beaten
  • 200 g flour
  • 70 g ground almonds
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • (you can substitute any combination of dried fruits)
  1. (nb - you can substitute any dried fruits from those specified: that is how I ended up with my own recipe!)
  2. In a medium saucepan/pot put the fruit including the orange zest and juice, butter, sugar, golden syrup, spices, cocoa and heat until this reaches a gentle boil. Simmer for ten minutes.
  3. Remove from the heat and let it cool for at least half an hour before doing the next step.
  4. This fruit mixture is delicious on its own with ice cream or cream or both, since its Christmas. The fruit mixture could be prepared ahead. Simply re-heat gently before moving to the next stage.
  5. When the mixture is cooled add the beaten eggs, ground almonds, flour, baking powder and baking soda. Mix well until well combined.
  6. Pour the mixture into a lined cake tin. I lined the bottom and sides of my tin. I made a well in the centre of the cake to enable to rise more evenly. It seemed to work!
  7. Bake in a 150 C or 300 F oven for about 1.5 hours, or until a skewer comes out mostly clean. If it is still a little bit gooey in the centre, all the better.
Recipe by Munch at https://blog.munchcupboard.com/2014/12/19/nigella-lawson-inspired-chocolate-christmas-cake/