Moist Chocolate Fruit Cake

Wanting a fruit cake that’s not only moist but screams decadence?  Well I’ve been trialling this moist chocolate fruit cake for about a year now and it doesn’t matter whether I make it in a slice tin, a loaf pan or a cake tin, each and every time it turns out perfect. And as usual there are no grains, gluten, dairy, eggs or refined sugars. So its ok to have a slice or two.
My memories of fruit cake was mum buying cake every year around December to take away on holidays when we went away with the caravan.  Us kids, me and my 3 brothers would sit there searching for the cherries -bonus if you got one and then we would set the cherries aside and compare who had the biggest. But it was one cake that would be devoured in no time.

And for me it hasn’t changed. From the time I would bake fruit cakes for my cafe to the time I’d baked them for the Altona market, There is nothing more indulgent than a piece of fruit cake. Yep, I still love eating baking and eating them. But these days they are a lot healthier  than in the past.  And just because we may not tolerate wheat, eggs and dairy doesn’t mean we have to miss out.
Oh and eating fruit cake while its still warm and oozing of chocolate takes it to another level. The smell, the flavour as you bite into it, as it wraps around your taste buds like a big warm choc fruity blanket and triggers so many wonderful memories.

And the beauty of having the fruit sitting and developing its flavours means you can make this at any time knowing its just going to be amazing. Ok, I think it’s time for me to have that second slice.

FRUIT BASE

1.5 kg Mixed Dried Fruit
750 ml Brandy

CAKE INGREDIENTS

2 cups Fruit Base
1/4 cup Marmalade
1 cup Cassava or Chestnut Flour
1 Cup Raw Cashews, ground fine or Almond Flour
2 tablespoons Flax meal
2 teaspoons Baking Powder
1/3 cup Olive Oil
1/3 cup Maple Syrup
2/3 cup Plant based Milk (I use hemp or coconut Milk/cream)
1/2 cup Dairy free chocolate chips
1 teaspoon Vanilla extract

FRUIT BASE METHOD

Put dried fruit and brandy into a large glass bowl or container with a tight fitting lid.

Stir then mixture, put lid on and set aside.  Leave for minimum of two weeks, the longer the better.  Stir a few times to allow alcohol to penetrate all the fruit.

Store in a cool place. Should last at least 9 months. Use as needed

METHOD – CAKE

Preheat oven to 180 degrees Celsius (170 degrees celsius fan forced).

Into food processor add cashews and process till fine.

Add to food processor the fruit base, marmalade, flour, flax meal, baking powder, oil, maple, milk, chocolate chips and vanilla.  Process for about 10 seconds or until combined.

Pour mixture into a 20 x 30 cm slice tin which has been lined with baking paper. Smooth the top.

Put into preheated oven and bake for 30 – 40 minutes until a skewer inserted in the centre comes out clean and the cake is golden.

Allow cake to cool in tin for 10 minutes, then remove from tin and allow to cool completely on a wire cake cooling rack.  Slice and serve.

Store cake in an airtight container in a cool place. In hot weather I store it in the refrigerator.  Cake can be made in other shaped tins, adjust cooking time accordingly.  Can be frozen.

If stored correctly cake should last at least 2 weeks.