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Chocolate whisky fruit cakes
Chocolate whisky fruit cakes
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Prep Time:
40 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Enhance Christmas with a decadent chocolate-infused spiced fruit cake.
Ingredients:
  • 200g pitted prunes
  • 200g pitted dates
  • 200g dried dessert figs
  • 200g sultanas
  • 200g red glace cherries, quartered
  • 185ml (3/4 cup) whisky
  • Melted butter, for greasing
  • 20.00 ml instant coffee granules
  • 60ml (1/4 cup) hot water
  • 250g butter, at room temperature, cubed
  • 200g (1 cup, firmly packed) dark brown sugar
  • 4 eggs
  • 185g (1 1/4 cups) plain flour
  • 50g (1/3 cup) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 150g good-quality cooking chocolate, chopped
  • 40.00 ml whisky, extra
Instructions:
  • Dice the prunes, dates, and figs to match the size of the sultanas. Combine the prunes, dates, figs, sultanas, cherries, and whisky in a large bowl. Mix thoroughly. Cover with plastic wrap and let it sit overnight or up to 3 days, stirring daily to soak and soften.
  • Grease 5 cake pans with butter. Cut 2 brown paper strips and 2 non-stick baking paper strips to line the sides of each pan, leaving a 7cm overhang. Fold a 2cm border along one side of each strip and cut diagonal slits. Place 2 brown paper and 2 baking paper strips in each pan, ensuring the cuts align at the bottom. Cut 2 brown paper and 2 baking paper circles to line the base of each pan using a pan as a guide.
  • Place cake pans on the center oven rack (not directly on the paper). Preheat oven to 150°C.
  • Combine coffee and hot water, let it steep for 10 minutes. Use an electric mixer or hand beaters to whip butter in a medium bowl until smooth. Beat in the sugar until pale and creamy, then add eggs one at a time, beating well after each addition and scraping down the bowl frequently.
  • Sift flours and cocoa powder into a bowl. Gently fold half of the flour mixture into the butter mixture along with half of the coffee mixture until combined. Repeat with the remaining flour and coffee mixtures. Mix in the chocolate. Spoon cake batter into the bowl of fruit and combine using clean hands or a wooden spoon until smooth.
  • Evenly distribute the mixture into the prepared cake pans and use the back of a spoon to smooth the tops. Gently tap each cake pan on the countertop 4-5 times to remove air bubbles. Place the pans on a large baking tray and cover with four layers of parchment paper, making sure the paper rests on the paper collars and not on the cake surface.
  • Place in a preheated oven and bake for 1 3/4 hours, rotating the pans midway through, until a...
  • Check for doneness by inserting a skewer into the center of each cake; ensure it comes out clean. Be thorough as fruit and melted chocolate may cling to the skewer and mimic uncooked cake batter.
  • Drizzle the hot cakes with extra whisky. Trim any excess paper above the pans, cover tightly with foil, wrap in a tea towel, and cool overnight.
  • Unmold chilled cakes, discard paper lining. Double-wrap in plastic, then foil. Keep in a cool, dark spot for 3 months.

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