This decadent fruit cake is filled with spice, sticky treacle and velvety evaporated milk (or Baileys if you prefer an alcohol version). The addition of cocoa gives it a rich, dark colour while the spices add a warming aroma that is perfect at Christmas time!
Ingredients
- 1kg mixed fruit
- 125g lemonade
- 150g treacle, plus extra for brushing
- 250g unsalted butter
- 130g brown sugar
- 1 tsp ground cinnamon
- 1 ½ tsp ground mixed spice
- 1 tsp nutmeg
- 4 tbsp cocoa powder
- 1/2 cup evaporated milk
- 4 eggs, lightly beaten
- 2 cups self-raising flour
Method
-
Step 1Place butter, treacle, brown sugar, evaporated milk, lemonade, cocoa powder and spices into a medium-sized pot. Simmer on low until the butter has melted and the ingredients are combined. Add dried fruit mix. Coat the fruit in the spiced, chocolatey treacle mixture. Remove the pot from heat and set aside to reach room temperature.
-
Step 2Place mixture into a large mixing bowl. Add flour and mix well. Add eggs and mix well to combine. Pour into a 25cm greased and lined springform cake tin. Bake at 140 degrees for 2.5 hours or until a skewer inserted into the centre comes out clean. Remove from oven and brush a little bit of warmed treacle over the top.
Recipe Notes
For an alcoholic version, use 1/2 cup Baileys Irish cream instead of evaporated milk.
Most of the ingredients in this recipe are measured on a scale. We found this to be the easiest way to minimise the use bowls and keep everything clean!
All you need to do is set your scale and measure most of the ingredients before adding them to the mixture.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register