Laura007 Posted December 9, 2006 Share Posted December 9, 2006 Ingredients 350g/12¼oz dried soft prunes, chopped 250g/8¾oz raisins 125g/4½oz currants 175g/6¼oz unsalted butter, softened 175g/6¼oz dark muscovado sugar 175ml/6¼fl oz honey 125ml/4½fl oz coffee liqueur 2 oranges, juice and zest only 1 tsp mixed spice 2 tbsp good quality cocoa 3 free-range eggs, beaten 150g/5¼oz plain flour 75g/2½oz ground almonds ½ tsp baking powder ½ tsp bicarbonate of soda For decoration 25g/1oz dark chocolate-covered coffee beans edible glitter gold mini balls about 10 edible gold stars Method 1. Preheat the oven to 150C/300F/Gas 2. 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. 3. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Remove the saucepan from the heat and leave to stand for 30 minutes. 4. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined. 5. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. 6. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. 7. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the edible glitter over the top of the cake. p.s. sarah i found it! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 10, 2006 Share Posted December 10, 2006 Well done you It looks fab - any cake decorated with edible glitter (of which I have quite a collection) is fine by me Quote Link to comment Share on other sites More sharing options...
Laura007 Posted December 11, 2006 Author Share Posted December 11, 2006 i made this yesterday. errrr its all abit odd really, the cake looks great, it looks like it should, but i cant put my finger on what it is about the taste. it tastes nice, but its not like a chocolate cake and its not like a fruit cake either. it tastes more like a chocolate plum puddingy cake. paul likes it and i dont think it will last long, so it not abad cake, just different. Quote Link to comment Share on other sites More sharing options...
