Rich Chocolate Christmas Cakes Recipe

Name: Rich Chocolate Christmas Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pitted prunes; 1 cup pitted dried dates; 1 cup raisins; 1/2 cup golden raisins; 1 cup dried figs; 1/2 cup mixed citrus peel; 1 1/2 cups Irish whiskey; 1 1/2 cups firmly packed dark brown sugar; ½ tbsp (1 1/2 sticks) butter, softened; 3 None eggs; 1/2 cup ground hazelnuts; 1 1/2 cups flour; 2 tbsp unsweetened cocoa powder; 1 tsp mixed spice, such as pumpkin pie spice; 1/2 tsp ground nutmeg; 1/2 tsp baking soda; 5 oz semi-sweet chocolate, finely chopped; 1 cup muscatels on the vine, for garnishing (optional); None None Additional unsweetened cocoa powder, for dusting

Servings: persons

1 cup pitted prunes
1 cup pitted dried dates
1 cup raisins
1/2 cup golden raisins
1 cup dried figs
1/2 cup mixed citrus peel
1 1/2 cups Irish whiskey
1 1/2 cups firmly packed dark brown sugar
½ tbsp (1 1/2 sticks) butter, softened
3 None eggs
1/2 cup ground hazelnuts
1 1/2 cups flour
2 tbsp unsweetened cocoa powder
1 tsp mixed spice, such as pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp baking soda
5 oz semi-sweet chocolate, finely chopped
1 cup muscatels on the vine, for garnishing (optional)
None None Additional unsweetened cocoa powder, for dusting

1
Chop all fruit finely. Combine the fruit and 3/4 cup of the whiskey in a large bowl. Cover and let stand overnight.
2
Preheat the oven to 250u00b0F. Line eight 3-inch round cake pans with double thickness of parchment paper, extending the paper 2 inches above the sides of the pans.
3
Stir the remaining 3/4 cup whiskey and 3/4 cup of the sugar in a small saucepan on low heat until the sugar dissolves. Bring to a boil. Remove from the heat. Cool the syrup for 20 mins.
4
Meanwhile, beat the butter and remaining 3/4 cup sugar in a medium bowl with an electric mixer until combined. Beat in the eggs, one at a time. Stir the butter mixture into the fruit mixture. Stir in the ground hazelnuts, sifted dry ingredients, chocolate and 1/2 cup of the cooled syrup. Spread the mixture into the prepared pans.
5
Bake the cakes for about 1 3/4 hours.
6
Bring the remaining syrup and 1/4 cup water to a boil in a small saucepan; boil for 3 mins or until it thickened slightly. Brush the hot cakes with half of the hot syrup. Cover the cakes with foil; cool in the pans.
7
Place the muscatels in the remaining syrup. Let stand in the syrup until cool. Drain.
8
Dust the cakes with additional sifted cocoa. Garnish the top with the muscatels.

808

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup pitted prunes, 1 cup pitted dried dates, 1 cup raisins, 1/2 cup golden raisins, and more.

Yes, Rich Chocolate Christmas Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rich Chocolate Christmas Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions