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Italian Christmas cake recipe
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Prep Time:
80 minutes
Cook Time:
95 minutes
Total Time:
175 minutes
Indulgent dark chocolate and spiced fruit cake blend in this irresistible holiday treat.
Ingredients:
  • 500g mixed dried fruit
  • 125g dried figs, chopped
  • 140g (1 cup) dried cranberries
  • 65g (1/3 cup) mixed peel
  • 125ml (1/2 cup) freshly squeezed orange juice
  • 250g butter, chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 300g (2 cups) plain flour, sifted
  • 35g (1/3 cup) cocoa powder, sifted
  • 2.50 gm ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 100g dark chocolate, chopped
  • 85g (1/2 cup) blanched almonds, lightly toasted
  • 75g (1/2 cup) pistachios kernels, lightly toasted
  • 60g (1/2 cup) walnuts, lightly toasted
Instructions:
  • Preheat your oven to 150°C (130°C fan forced), then generously grease a 20cm round cake pan and line both the base and sides with baking paper.
  • In a large saucepan, mix together the dried fruit, figs, cranberries, mixed peel, orange juice, butter, and sugar. Heat over medium heat, stirring until the butter melts and sugar dissolves. Pour the mixture into a large bowl and let it sit, stirring occasionally, for 30 minutes until just lukewarm.
  • Combine the eggs with the dried fruit mixture, then mix in the flour, cocoa powder, cinnamon, ginger, and nutmeg until fully incorporated. Gently add the chocolate, almonds, pistachios, and walnuts. Transfer the mixture to the prepared pan and level the surface.
  • Bake for 1 hour and 30 minutes or until a skewer comes out clean when inserted into the center. Let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

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