Fruitcake is not usually my favorite but I still want to make one every Christmas. I have been testing and combining different recipes over the years, and this year, I'm especially pleased with the result. In addition to chocolate fruitcake, you could as easily call this recipe boiled cake. The trick of the flavorful and fragrant cake is that the batter is all prepared in a pot and boiled gently before baking it in the oven.
You can choose your own favorite combination of dried fruit. My mixture was dried apricots, raisins, dates and cherries. Cocoa powder gives the cake an incredibly smooth chocolaty flavor. For a finishing touch, the cake gets a delicate layer of powdered sugar on top. I used a homemade paper snowflakes as a stencil to make the fruitcake look as Christmasy as it tastes like.
Ingredients (16 pieces)
- 3 cups (7 dl) dried fruit
- 1 cup (2 1/2 dl) brown sugar
- 4 1/2 ounces (125 g) butter
- 1 teaspoon cinnamon
- generous pinch of nutmeg
- 1 1/2 cup (3 1/2 dl) cold water
- 1/2 cup (1 1/4 dl) freshly squeezed orange juice
- 1 teaspoon baking soda
- 2 eggs
- 2 cups (5 dl) flour
- 1 1/2 teaspoon baking powder
- 2 tablespoon unsweetened cocoa powder
- powdered sugar for dusting
Roughly chop the dried fruit. Combine dried fruit, brown sugar, butter, cinnamon, nutmeg, cold water and orange juice in a large pot. Bring the mixture to a boil over medium heat. Reduce the heat a bit and simmer gently for 25 minutes.
Remove from heat and mix in baking soda. Let it bubble and cool for 10 minutes stirring a few times. Add in eggs one at a time and mix. Combine flour, baking powder and cocoa powder and stir in the batter. Scoop the batter into a greased cake pan (around 11 inch, 28 cm) and smooth out the top. Bake at 320 F (160 C) for over an hour until a toothpick inserted in the center comes out clean and the top has browned beautifully. Allow to cool and remove from the pan.
Cut a snowflake stencil from paper, and place it on top of the cake. Dust the cake with powdered sugar and remove the stencil.