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Moist Chocolate Christmas Cake
- Double line the base and sides of a 20cm deep cake tin with baking paper, allowing a 5cm overhang above the rim of the tin
- Combine dried fruit, cherries, sugar, butter, coffee, brandy and cocoa in a non-stick saucepan and bring to the boil over medium heat, stirring continuously. Reduce heat and simmer for 8-10 minutes, stirring occasionally. Cool to room temperature
- Stir in the eggs. Add combined flour and spices and mix well. Spoon mixture into prepared tin
- Bake at 160°C for 1 1/2 hours until cooked when tested with a skewer. Cool completely in the cake tin before removing and storing in the original baking paper, wrapped in foil and in an airtight container
- Make stencils using snowflakes, bells or other Christmas inspired shapes and use to lightly dust a pattern over the cake with icing sugar. Wrap in decorative Christmas ribbon and serve
Tips & Hints:
- This cake uses a "boiled fruit cake" method. Boiled fruit cakes are a great 'last minute' Christmas fruit cake option. They take less time to prepare and are beautifully moist. Cake will keep for up to 2 weeks in an airtight container in a dark, cool cupboard. In warmer climates, store in the fridge. Boiled fruit cakes do not keep as long as traditional Christmas cakes. For a special edible gift idea, place decorated cake on a cake board before wrapping in cellophane.
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