Chocolate Fruit Cake

cake · cake recipe · cakes · chocolate · chocolate and ginger ·

Prep 11 inch cake

This is a recipe that uses up Christmas soaked dry fruits and nuts - the leftovers or for the last bit that you aren't sure what to do with! The combination of chocolate and ginger is a favourite of mine, teamed up with dry fruits, and heady spices - this one is quite heavenly!

INSTRUCTIONS

1 Preheat the oven at 180C

2 In a bowl stir together flour, cocoa powder, salt, baking soda, and all the spice powders

3 In another bowl whisk together oil, sugar and ginger extremely well for 3-4 minutes

4 Then add the eggs and vanilla and whisk for another 5 minutes or so

5 Then fold in the dry ingredients gently to combine – do not over mix

6 Then add the soaked dry fruits and fold well

7 If the batter feels dry, add milk to make the batter smooth dripping consistency

8 Pour into the prepared cake tin and bake for 30 minutes

9 Remove from the oven and cool completely on a rack before cutting into!

10 (rum tip: pour a few spoonfuls of rum on top of the fresh-out-of-oven cake)

ingredients

1 ½ cups flour
½ cup cocoa powder, unsweetened
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
1 tsp all spice
½ tsp nutmeg
½ tsp clove powder
1 cup castor sugar
¾ cup vegetable oil
3 eggs
1 tsp vanilla extract
2 tsp grated fresh ginger
1-2 cups of rum or tea-soaked dry fruits
2-3 tbsp milk

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