Well I’ve been asked to patent this recipe :D So I’m mighty happy with it and so are some others! I’ve tried a version of this earlier and this time I tried chocolate and it was ‘purrrr fect!
I had people come up to me and compliment the cake as well as ask me for the recipe. Even fruit cake haters. Wait don’t run away - this ain’t the regular long process fruit cake you are used to every Christmas. This one is fun and yumm!
Sharing both the easy way and the from scratch way of making this recipe:
This is because some of my friends do not try my recipes because they feel it’s too much work starting from scratch. Also I assure you that this cake does not have RUM or MANGOES.
The easy AND tasty way out:
Use the best chocolate box mix you can get. If I’m ever in a hurry I get the ghirardelli mix or the Duncan Hines or an interesting looking/sounding box mix from Home Goods maybe.
Chop up these dry fruits really small so that they pack up in a cup:
Dried cherries - 1/4 cup
Dried Apricots - 10
Dried Raisins - 1/4 cup
Dates - 7-10
Feel free to change the ratios to suit your palate - I personally do not like raisins as much and apricots bake really well in cakes.
In a large enough glass bowl soak the dry fruits in 2 Cups Irish cream. The Irish cream adds both sweetness and makes the cake moist.
I left this in the fridge for about a week. You can leave it in overnight - i’ve tried that too and it works!
If you are using the box mix, follow the instructions to make the batter - usually they ask you to add oil, eggs(add an extra egg always for a more dense/soft and moist cake) and water. I replace the water with milk - again for a better consistency.
Mix in the soaked fruits. Bake at 350 F for about 45-50 minutes or till the toothpick comes clean.
This cake will most probably rise in the middle.
The longer from scratch method:
This is the link to the base cake recipe. The original source is here.
I didn’t have butter milk so I used google and found this substitute which surprised me but worked fantastically.
The ingredients I used:
1/2 cup unsalted butter, softened
1 cup brown sugar (I used this)
1/2 cup sugar
1 large egg, at room temperature
1 cup milk and 1 Tbpsn white vinegar - the buttermilk substitute (or simply use 1 Cup buttermilk)
1 Tspn vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Cocoa powder
1/2 Tspn baking soda
1/4 Tspn salt
1/4 cup chocolate chips - the really tiny ones so that the cake is not overpowered with the big chunks of chocolate. If you are not a fan of chocolate chips, feel free to skip it.
In a large bowl cream the butter and sugar.
Add the egg and beat well, then the buttermilk(or its substitute) and vanilla.
Sift the flour, cocoa, baking soda, baking powder and salt together and add it into your wet ingredients. Stir together with a spoon until well-blended but do not over mix.
Scrape down the batter in the bowl, making sure the ingredients are mixed well else you’ll have some dry spots in the cake.
Now add the chocolate chips and the soaked dry fruits mix and mix well.
Pour the batter into the prepared loaf pan/cake pan.
Bake for 45 to 50 minutes at 325 F, or until a toothpick comes out clean.