Anne’s Chocolate Christmas Fruit Cake

Chocolate Fruit Christmas Cake
Gluten Free ,Vegan ,Nut and Coconut Free

Tomorrow is ‘ Stir up Sunday ‘……

A Centuries old tradition where home cooks spend the last Sunday before Advent ‘stirring up’ their Christmas puddings

In the years since the tradition started, cooks now use the occasion to make their Christmas Puddings , Christmas Cakes or Sweet Mincemeat

I’ve a traditional Christmas Cake and pudding already on the blog…..

https://clarescauldron.com/2019/11/30/always-time-for-christmas-pudding/

https://clarescauldron.com/2019/11/02/christmas-cake-is-mandatory/

But this year we need a real treat !!!

So I’m here to fulfil your wishes……

A Chocolate Fruit Cake 😜😜😜😜 Full of Christmas Spirit πŸ˜‚πŸ˜‚πŸ˜‚

There is only one person to blame for this and this is Anne !!!

Friendship through baking ……..no better kind 😍😍😍

Its time for me to reciprocate in mutilating Anne’s Fully loaded Cake to one that is a ‘ Pile of Dust ‘πŸ™ŠπŸ™ŠπŸ™Š…….as Anne has mutilated many for mine from piles of dust to actual bakes πŸ˜‚πŸ˜‚

We are going full blown luxury this year 😍😍

The blog is written in real time so this is a cake recipe…..decoration is up to you !

Mine will not be done til the weekend before Christmas

This cake can be traditionally fed with alcohol ( other alternatives are in the recipe notes ) weekly up to Christmas , but if you are late to the party fear not it is a great cake in is non fed form 😍😍

So lets get going ……. Stir up Sunday here we come

I even made a baby cake !! What lies beneath!!!

Chocolate Christmas Fruit Cake GF, DF V

A Twist on the Traditional Rich Boiled Fruit Cake , Loaded with Chocolate and Rum


This is baked in an 8′ , 20cm Loose bottomed tin Can be adapted to Alcohol Free , replacing the rum with either Cold coffee or More Orange Juice


Ingredients

  • 600 g Mixed Dried Fruit ( I used the following )
  • 130 g Raisins
  • 100 g Sultanas
  • 100 g Currants
  • 70 g Apricots ( Chopped finely )
  • 70 g Prunes ( Chopped finely )
  • 70 g Cranberries
  • 60 g Cherries
  • 100 g 55% Gluten Free Vegan Chocolate ( I use Plamil )
  • 130 g Vegan Butter ( I used Stork Block , Earth Balance is the alternative in the US )
  • 175 g Soft Brown Sugar
  • 175 g Golden Syrup , Maple Syrup, or Agave Syrup
  • 100 ml Pure Orange Juice
  • 125 ml Dark Rum ( Extra Orange Juice or Cold Black Coffee if Alcohol Free )
  • 2 tsp Mixed Spice / Pumpkin Spice
  • 20 g Gluten Free Vegan Cocoa Powder ( I used Green and Blacks )
  • 2 tbsp Chia Seeds
  • 6 tbsp Water
  • 3 tbsp Chickpea/ Besan Flour
  • 3 tbs Water
  • LAST 4 INGREDIENTS ABOVE CAN BE SUBBED FOR 3 LARGE EGGS
  • 150 g Gluten Free Flour ( If not using your own blend I recommend Dove Farms Freee UK or Pilsbury US )
  • 1/2 tsp Xanthan Gum
  • 75 g Fine Ground Polenta /Cornmeal
  • 1/2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda

Directions

  1. Prepare your dried fruit , chop where necessary and place in a large pan ready for the hob
  2. Add the Chocolate, butter , sugar, golden syrup ,orange juice , rum , mixed spice , cocoa powder
  3. Slowly melt on a low heat, on the hob until the butter has melted
  4. Bring to a simmer and simmer for to minutes until fruit has plumped
  5. Take off the heat and let stand for 30 minutes to cool
  6. Turn on the oven to 150 C/ 300 F ( I didn’t cook on convection with this recipe )
  7. Add the 6 tbsp of water to the chia seeds and leave to turn gloppy
  8. Add the Flour, Polenta , Baking Powder, Xanthan Gum , Bicarbonate of Soda to a bowl, whisk and then sieve
  9. Double line the baking tin with two layers of baking parchment
  10. After 30 minutes mix the chickpea flour and 3 tbsp water to form a smooth paste
  11. Add that and the chia seed glop to the cooled pan mixture and using a wooden spoon mix in
  12. Add the dry ingredients to the wet in the pan and mix until it is all combined
  13. Transfer into the prepared tin
  14. Cook in the centre of the oven for 2 hours , until the top is set and a cocktail stick or cake tester comes out clean from the centre
  15. Place on a wire rack in tin
  16. After an hour remove from tin and leave to cool complete
  17. Feeding the cake weekly is optional with this cake ( a weekly dose of a tbsp alcohol or tea )
  18. Wrap in parchment and tin foil tighly
  19. Can be stored for ……. lets say 2 months ( Anne leaves hers ages !!! πŸ˜‚πŸ˜‚πŸ˜‚)
  20. Decorate as desired / or not πŸ˜‚πŸ˜‚
  21. Enjoy

Good thing some to those who wait !!!

Or not if you can’t . But the smell emanating through the house whilst making this cake brings that warm and comforting fuzzy feeling of Christmas

This year we all need some early festive cheer and this one way to give it !!

I leave you just with CAKE, what and how you wish to dress it up and when is your decision……glace fruits, or marzipan and royal or fondant icing ……the choices are never ending

Now for some festive pics ( in November !!!!! )

8in of fully loaded cake 😍😍
Look at that glorious perfect top ( and innards )
All that glistens is not gold !!!! Its CAKE πŸ˜‚πŸ˜‚
The Fruity Chocolatey Boozy Crumbporn !!
Ultimate Crumb porn…….can you smell it !!!!

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

3 thoughts on “Anne’s Chocolate Christmas Fruit Cake”

  1. I don’t even celebrate Christmas, but that looks delicious – and easy. I need to buy my one of those baking tins, so I can make it! WITH rum, of course. No cake without booze. Not at my place. πŸ˜€

    Liked by 1 person

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