Fruit cakes aren’t perhaps the most sought after dessert but we promise, this chocolate fruit cake is delicious! So delicious in fact that your guests will be fighting for the very last forkful.
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 cup mixed dried cranberries and cherries
1 cup hazelnuts, lightly toasted and coarsely chopped
2/3 cup other dried fruits (prunes, dates, dark raisins)
zest of one orange (preferably organic)
juice from one orange
1/2 cup molases
1/2 cup Gosling’s Black Seal Rum
7 tbsp unsalted butter
1/2 cup dark brown sugar
1/2 cup best-quality lemon or orange marmalade
1 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground ginger
3 Tbsp. best-quality unsweetened cocoa powder
2 medium eggs
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Confectioners sugar for dusting
In a large saucepan melt the butter. Add all dried fruits, orange zest, orange juice, molasses, rum, brown sugar, lemon marmalade and spices. Slowly bring to the boil. Simmer for 5-7 minutes. Let it cool for about 30 minutes.
In a meantime preheat the oven to 300F and lightly oil the cake pan.
In the large bowl sift together the flour, cocoa powder, baking soda and baking powder. Whisk together eggs and vanilla extract, then add the egg mixture to the sweet fruit mixture. Mix well. Add flour and mix until all ingredients are combined. Pour the batter into prepared cake pan. Bake for about 1 1/2 hours or until wooden toothpick inserted in center comes out clean. Cool the cake completely. Remove from the cake pan and make a few holes with a fork. Pour the rest of the rum and let it sit for 15 minutes. Dust with confectioners sugar before serving.