Ingrédients pour Decadently Rich Port And Chocolate Christmas Cake
- 1 cup chopped prunes
- 1 cup currants
- 1 cup raisins
- 1 cup good quality port wine
- 1 1/4 cups softened butter
- 1 teaspoon vanilla essence
- 1 cup dark brown sugar
- 4 eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons treacle
- 1 1/2 cups plain flour
- self-raising flour
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup chopped dark cooking chocolate
- 1/2 cup glace cherries
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
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Comment préparer Decadently Rich Port And Chocolate Christmas Cake
- Preheat oven to 150°C (300°F). Grease and flour a 23cm (9-inch) round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the port wine, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Stir in the chocolate chips, dried fruit, and nuts.
- Pour the batter into the prepared cake tin and bake for 240 minutes, or until a skewer inserted into the center comes out clean. Check regularly after the first hour and tent with foil if the cake is browning too quickly.
- Allow the cake to cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, you can ice the cake with your favorite icing or glaze. A rich chocolate ganache pairs beautifully with this cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
374g
Fat
69g
Carbs
44g
