Chocolate Fruit Cake | Constant Cookbook

Name: Chocolate Fruit Cake | Constant Cookbook
Ingredients: 350g/12oz dried soft prunes; 250g/9oz raisins; 125g/4oz currants; 175g/6oz unsalted butter; 175g/6oz dark muscovado sugar; 175ml/6fl oz honey; 125ml/4fl oz coffee liqueur; 2 oranges; 1 tsp mixed spice; 2 tbsp good quality cocoa; 3 free-range eggs; 150g/5¼oz plain flour; 75g/2½oz ground almonds; ½ tsp baking powder; ½ tsp bicarbonate of soda; For decoration; 25g/1oz dark chocolate; Disco Gold hologram glitter; 2mm gold mini balls; approx 10 gold stars; Preheat the oven to 150C/130C Fan/Gas mark 2.; Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

constantcookbook.com

This delightful fruit cake recipe is a true showstopper with a rich and decadent combination of fruits, spices, and a hint of coffee liqueur. Baked to perfectio

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Ingredients

350g/12oz dried soft prunes
250g/9oz raisins
125g/4oz currants
175g/6oz unsalted butter
175g/6oz dark muscovado sugar
175ml/6fl oz honey
125ml/4fl oz coffee liqueur
2 oranges
1 tsp mixed spice
2 tbsp good quality cocoa
3 free-range eggs
150g/5¼oz plain flour
75g/2½oz ground almonds
½ tsp baking powder
½ tsp bicarbonate of soda
For decoration
25g/1oz dark chocolate
Disco Gold hologram glitter
2mm gold mini balls
approx 10 gold stars
Preheat the oven to 150C/130C Fan/Gas mark 2.
Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.