Easy Mocha Fruitcake (Christmas)

“You aren't meant to taste coffee in this cake but you do get a taste of the chocolate now and then, which I love - I guess I just don't chop it finely enough. I found this recipe in an Australian Weight Watcher's cookbook and added the alcohol for flavour. Although I use Cadbury, any block of chocolate from a confectionary store would do. I am guessing at the servings as it is meant to be eaten in small slices being a Weight Watcher's recipe. The prep. time doesn't include soaking dried fruit overnight.”
READY IN:
2hrs 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • 2 cups self raising flour
  • 150 g chocolate with fruit and nuts, I use a block of Cadbury
  • 1 kg dried fruit (raisins, sultanas and currants)
  • 2 cups strong coffee
  • rum, to taste, brandy can be used instead

Directions

  1. Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy).
  2. Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper.
  3. Chop chocolate into pieces, then mix together with dried fruit mixture and flour.
  4. Spoon into prepared tin and bake 2hrs or until cooked through.
  5. Put some baking paper on top of cake to prevent burning.

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