- Hello Dear Reader,
I usually make very traditional Christmas cakes, properly iced and decorated, every year. I make one big one, then cut it up into four and ice and decorate individual ones. I keep one and give the rest away to family.
However, I find it a lot of hard work, especially in our crazy heat, at this time of year, so this year, I decided to take the easy road and make this Chocolate Christmas Cake. It is one of Nigella's beautiful cake recipes and it is a real winner. I made it last year for our work "Christmas Bake Off" and everyone loved it. It's everything you want a Christmas cake to be, rich and dark, moist and fruity with a hint of booze. And did I mention, easy, yes easy peasy. Its just a matter of mixing, melting, cooling, stirring and then baking. See, Easy!
|Preheat oven to 150 C. Grease and line a 23 cm springform tin with baking paper. Make the bottom layer a double one. This is a very dense, dark cake and it can catch, so having a double layer will lessen the chance of it scorching|
Put the fruits, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa powder/Cacao, into a large, heavy based saucepan
|Gently bring to the boil, stirring as the butter melts. Simmer the mixture for 10 minutes, then take off the heat and leave to cool for 30 to 60 minutes|
|Meanwhile, beat eggs in one bowl and measure out dry ingredients in another bowl. Use a whisk to mix the dry in ingredients|
|Once fruit mixture has cooled, add beaten eggs|
|And give it a good stir|
|Now add the mixed dry ingredients|
|And again, give it a good mix|
|Pour and scrape into prepared baking tin|