Christmas Chocolate Fruit Cake | Kialla Pure Foods

Gillian Bell’s Chocolate Fruit Cake

Try this delicious cake as a Christmas Cake or in the colder months.
You can follow along while Gillian bakes the cake in the video of our Bake-along


200g butter (vegan- use an alternative like coconut oil)
200g soft brown muscovado sugar or organic rapadura
200ml organic eggs (approx 4 large eggs) (vegan- use equivalent quantity of egg replacement)
200gms Kialla Organic Cake Flour (for those with a gluten intolerance, replace with Kialla's Non Gluten Grain Flour mix)
40gms organic dutched cocoa powder (we love Organic Times Cocoa Powder)
600gm organic mixed dried fruits (eg: raisins, sultanas and prunes or your favourite medley. You can also add more or less fruit – it’s a personal choice.
2 level tsp baking powder (if you are using self-raising flour you won’t need this)
70gm organic almond meal
1 1/2 tsp mixed spice
3 tsp black treacle
200ml alcohol (optional) or fruit juice
125gm organic apple sauce or 1 medium sized freshly grated apple
zest of 2 large organic oranges and one lemon


The day before:
cut up your dried fruits with some kitchen scissors until they are all about the size of a sultana. Put the fruit in a bowl with the juice or alcohol and toss to coat the fruit. Leave covered (stirring from time to time so the fruit soaks evenly).
Prepare a 20cm/8” round/square cake tin (not a sandwich tin- you’ll need something deeper). Cut out 4 circles/squares of baking paper/parchment and a collar of paper to line the sides of the tin. Make the collar at least 2cm higher than the edge of the tin. Also find some brown paper or thin cardboard which we’ll use to line the outside of our tins. Line the tin with 2 paper circles and the paper collar for the sides. Use a little butter or oil to help stick the paper to the sides of the tin.

On the day
1. zest the oranges and lemons and grate the fresh apple if you are using it.
Strain off any excess juice or alcohol from the fruits. Keep this aside to brush on your cake when it comes out of the oven.
2. In a separate bowl, sift together the flour, spices, baking powder and cocoa.
Do this a few times to make sure they are evenly distributed and there are no lumps.
3. Cream the softened butter, sugar and treacle together in a large bowl with a wooden spoon or spatula. (For those using oil, you won’t be able to achieve a creaming effect. Just beat your ingredients so they are thoroughly combined)
4. Fold in the room temperature eggs, one at a time until all combined.
5. Add the sifted almond meal and fold in.
6. Fold in the sifted flour mix. You want to do this gently but thoroughly only until you can’t see any flour.
7. Loosen mix with some of the apple sauce. Then add the drained fruits & grated apple or fruits & remainder of apple sauce. Fold to combine.
8. Put mix in prepare tin. Cover top of cake with 2 paper circles. Wrap the outside of the tin in the cardboard or brown paper making sure it is higher than your tin (I’ll show you how to do this when we are baking)
9. Place in middle of the oven to bake for at least 1 ½ hours. We’ll chat about what to look for to know if your cake is ready when we are baking. Bake at approx 140˚c – follow Gillian’s tips in the video for best results.
10. Allow the cake to cool in tin. Decorate with dried fruits and nuts or frosted fresh fruits. I’ll show you how to do this during the ebake.

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