Name: Chocolate fruit cake
Cook time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 125 gram butter, chopped; 3/4 cup (150g) firmly packed brown sugar; 50 gram dark chocolate, chopped coarsely; 1/2 cup (125ml) water; 1/4 cup (60ml) dark rum; 1/4 cup (30g) walnuts, coarsely chopped; 1/2 cup (75g) dried currants; 1 cup (160g) sultanas; 1 cup (170g) raisins coarsely chopped; 1/4 cup (40g) mixed peel; 3/4 cup (110g) plain flour; 2 tablespoon cocoa powder; 2 tablespoon self-raising flour; 1/2 teaspoon mixed spice; 2 eggs, beaten lightly; 80 gram dark chocolate, melted, extra; 1/4 cup (60g) sour cream

Ingredients

125 gram butter, chopped

3/4 cup (150g) firmly packed brown sugar

50 gram dark chocolate, chopped coarsely

1/2 cup (125ml) water

1/4 cup (60ml) dark rum

1/4 cup (30g) walnuts, coarsely chopped

1/2 cup (75g) dried currants

1 cup (160g) sultanas

1 cup (170g) raisins coarsely chopped

1/4 cup (40g) mixed peel

3/4 cup (110g) plain flour

2 tablespoon cocoa powder

2 tablespoon self-raising flour

1/2 teaspoon mixed spice

2 eggs, beaten lightly

80 gram dark chocolate, melted, extra

1/4 cup (60g) sour cream

Method

1.Preheat oven to slow. Grease 20cm-ring pan, line base with baking paper.

2.Combine butter, sugar, chocolate and the water in medium saucepan, stir over heat until sugar dissolves. Remove from heat, stir in rum, nuts and fruit. Add sifted dry ingredients and egg, stir until combined.

3.Spoon mixture into prepared pan, bake in slow oven about 1 hour. Cool cake in pan.

4.Just before serving, combine cooled extra chocolate and sour cream in small bowl, stir until smooth. Turn cake onto serving plate, top-side up, spread chocolate mixture over top of cake.

The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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