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A recipe for Cranberry and Chocolate Fruit Cake from Jacican

It is Christmas in July here at Jacican and I am trying to find the best fruit cake to finish off the meal. Do we want something classic like Christmas Cake with glace fruit or something a bit modern and different, like this recipe for Cranberry & Chocolate Fruit Cake?

Cranberry & Chocolate Fruit Cake


250 grams dried cranberries

160 grams sultanas

160 grams currants

250 grams seedless prunes

100 grams slivered almonds

125 ml dark rum

250 grams butter

5 eggs

200 grams dark chocolate

(I use 54% chocolate callets)

220 grams brown sugar

335 grams plain flour

1 tsp cinnamon, ground

½ tsp mixed spice, ground

35 grams slivered almonds, extra
The ingredients for Cranberry and Chocolate Fruit Cake 


Soak dried fruit in rum overnight.

Soak the fruit overnight 

Cream butter and sugar until well mixed. Add eggs one at a time, beating until well combined.

Cream the butter and sugar  A mix of egg, butter and sugar 

Add fruit to cream mixture and combine. I had to change to a bigger bowl at this point. Then add the flour, cinnamon, mixed spice and chocolate.

Add fruit to the creamed mix  Add flour to the fruit 

Mix together well.

Mix the batter together

Thoroughly line and grease a 23 cm square cake tin with 4 layers of baking paper (2 each side; 4 on the bottom). Transfer cake batter to lined tin. Sprinkle top of cake with extra slivered almonds and bake in a 150°C oven for about 2 hours.

Line a 23cm cake tin Sprinkle the cake with almonds


PS. If you would like to sample this cake, it will be served with your tea and coffee as part of the Christmas in July Dinner, or find its way onto your cake stand as part of your High Tea at Jacican.

Note: Recipe adapted from The Australian Women's Weekly Cakebaking.

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