Decadently Rich Port and Chocolate Christmas Cake
Indulge in the luscious decadence of holiday baking with this *Decadently Rich Port and Chocolate Christmas Cake*. Combining the boozy warmth of port-soaked dried figs, cherries, and raisins with the velvety richness of dark chocolate and a touch of fragrant orange zest, this cake is the epitome of seasonal indulgence. Delicately spiced with cinnamon and nutmeg and beautifully balanced with ground almonds and optional walnuts for texture, it’s the perfect showstopper for your holiday table. Slow-baked to perfection, this luxurious Christmas cake stays moist for days, making it ideal for gifting or savoring slice by slice with a festive drink. Prepare ahead and let the flavors deepen with time, or enhance its opulence with an extra brush of port once cooled. Delivering all the festive charm of traditional holiday baking with a gourmet twist, this cake is destined to become a family favorite.
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Ingredients
- 200 grams Dried figs
- 150 grams Dried cherries
- 150 grams Raisins
- 250 milliliters Port wine
- 250 grams Unsalted butter, softened
- 200 grams Dark brown sugar
- 4 pieces Large eggs
- 150 grams Dark chocolate (minimum 70% cocoa), melted
- 50 grams Cocoa powder, sifted
- 200 grams All-purpose flour
- 100 grams Ground almonds
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 orange Zest of one orange
- 100 grams Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 2
Place the dried figs, dried cherries, raisins, and port wine in a medium-sized saucepan. Heat gently until the liquid reaches a simmer, then remove from heat and let the mixture cool to room temperature.
Step 3
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 5
Stir in the melted dark chocolate until fully combined.
Step 6
In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Step 7
Add the flour mixture to the wet ingredients in stages, alternating with the ground almonds, and mix until just incorporated. Do not overmix.
Step 8
Fold in the soaked dried fruits (including any remaining port), the orange zest, and chopped walnuts (if using).
Step 9
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 10
Bake in the preheated oven for approximately 3 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours and cover loosely with foil if the top is browning too quickly.
Step 11
Once baked, remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.
Step 12
Optionally, once the cake is cooled, you can brush it with an additional 2-3 tablespoons of port for extra flavor and moisture. Wrap tightly in parchment paper and foil to store, and enjoy within 2 weeks.
Nutrition Facts
| Serving size | (2014.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7565.1 |
| Total Fat 415.0g | 0% |
| Saturated Fat 186.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1289.8mg | 0% |
| Sodium 953.2mg | 0% |
| Total Carbohydrate 835.5g | 0% |
| Dietary Fiber 91.7g | 0% |
| Total Sugars 520.6g | |
| Protein 116.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1382.8mg | 0% |
| Iron 56.5mg | 0% |
| Potassium 6764.8mg | 0% |
Source of Calories