Monday, March 25, 2013

Chocolate Fruit Cake

Nearly forgot about this cake! I took the pictures with my phone and not the camera, so it was forgotten until I was updating my Great Bakes blog awhile ago that I remembered. I was baking so many rounds of the Traditional Rich Fruit Cakes in December for Christmas that I honestly was bored with them. Don't get me wrong, my recipe for the traditional Christmas cake is two thumbs up and the cake is moist with plump fruits and full-bodied. There's no cheating when it comes to baking fruit cakes. A month of soaking the fruits in brandy (or rum, or whiskey, even had X.O one year) and 5 hours of low temperature baking (time would depend on size of your cake, mine's 9x9 inches). This chocolate Christmas cake isn't very chocolatey to start with, in case you don't fancy steering far from the traditional flavour of fruit cakes. It just has enough chocolate flavour in it for you to think, "Oh, there's chocolate somewhere in here!". The cake is also very moist and I like that it doesn't taste brandy-ey like most fruit cakes do. With Tia Maria or Kahlua, these coffee liqueurs add depth and wholesomeness to the cake. I had a small slab or two every evening with Mulled Wine. Bliss. By the way, I can't remember which book did this recipe come from. I'm pretty sure it's Nigella Lawson's but I can't recall which one. It could be Feast but I can't find it, so far ....hmmm. Wait! Found it! It is from Feast.

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