Chocolate Rich Fruit Cake

Chocolate Rich Fruit Cake - Plattershare - Recipes, food stories and food lovers
A rich chocolate fruit cake is a must bake during Christmas and throughout the year as well 😁
4 from 2 votes
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Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: American
Recipe Taste: Sweet
Calories 783 kcal
Servings 4

Ingredients
 

  • 200 gm Nuts mixed
  • 1/2 cup Orange juice fresh
  • 2 tbsp Lemon Juice
  • 2 tbsp Orange marmalade 2 tablespoon dissolved in 1/4 cup warm water
  • 1 tsp Orange zest
  • 1/2 cup Whole wheat flour
  • 1/4 cup Almond meal
  • 1/4 cup Refined flour
  • 1/4 cup Cocoa powder
  • 3/4 cup Brown Sugar organic
  • 2 Eggs
  • 1 tsp Spices mix of mace, nutmeg, cinnamon,ginger,clove
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 pinch Salt
  • 1/4 cup Oil
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Instructions
 

  • Chop the mixed dry fruits ( raisins, apricots, dark raisins, walnuts, dried cranberries, tutti frutti, kiwis, cashew, dried figs, almonds, dates) and place them in a jar.
  • Add fresh orange juice, Orange marmalade mixture, Orange zest and lemon juice. Mix everything well. Keep them soaked good 24 hours in refrigerator.
  • In a non stick pan, add the soaked dry fruits along with the juice, sugar, spices, oil and cocoa powder.
  • Stir and bring it to boil. Simmer for 5 to 10 mins with occasional stirring
  • Turn off the flame and use it when it's of bearable warmth.
  • Sieve the flours, almond meal, with baking powder, soda and salt 5-6 times.
  • Beat the eggs and add them to the fruit mixture, mix them well.
  • Fold the flour into the wet ingredients in batches, mix everything well until well combined.
  • Pour this is in parchment lined baking tin, this cake gets baked for a longer time so there are chances of it to stick to the bottom.
  • Bake at 150 degrees for 50 minutes to 1 hour.
    Chocolate Rich Fruit Cake - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • You can use any dry fruits of your choice.
  • Keep the cake in the oven for 15 minutes after turning it off and then in the baking tin for another half an hour before demoulding.
Also See:

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4 from 2 votes

Recipe Nutrition

Calories: 783kcal | Carbohydrates: 86g | Protein: 17g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 241mg | Potassium: 606mg | Fiber: 9g | Sugar: 49g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 180mg | Iron: 5mg
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Priyanjali Joardar
Priyanjali Joardar

Recipe creator, food photographer and stylist

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