Easy Mocha Fruitcake Christmas
Celebrate the holiday season with this Easy Mocha Fruitcake Christmas recipe—a festive twist on the classic fruitcake that's rich, indulgent, and delightfully simple to make. Infused with the bold flavors of strong brewed coffee, dark chocolate, and a hint of cocoa powder, this fruitcake boasts a moist, fudgy texture that perfectly complements its medley of dried fruits, warm spices, and citrusy orange zest. Ideal for busy holiday bakers, this recipe takes just 20 minutes of prep and rewards your efforts with a beautifully decadent cake that bakes to perfection in 90 minutes. Optional chopped nuts and a festive topping of powdered sugar or melted chocolate make it easy to customize for your Christmas celebrations. Whether served as a dessert or paired with a cup of coffee or mulled wine, this crowd-pleasing mocha fruitcake is destined to be the star of your holiday festivities!
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Ingredients
- 500 grams Mixed dried fruits (raisins, sultanas, cherries, apricots, etc.)
- 240 ml Strong brewed coffee
- 100 grams Dark chocolate (70% cocoa), chopped
- 150 grams Brown sugar
- 150 grams Unsalted butter
- 200 grams Self-rising flour
- 50 grams Almond meal (ground almonds)
- 2 tablespoons Cocoa powder
- 1 teaspoon Ground mixed spice (or allspice)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 grams Chopped nuts (optional, e.g., walnuts or pecans)
- 1 medium orange Orange zest
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a 20cm (8-inch) round cake tin with baking paper.
Step 2
In a saucepan over low heat, combine the mixed dried fruits, brewed coffee, chopped dark chocolate, brown sugar, and butter. Stir until the butter and chocolate have melted completely and the mixture is smooth. Remove from heat and let cool for 10 minutes.
Step 3
In a large mixing bowl, sift together the self-rising flour, almond meal, cocoa powder, and ground mixed spice.
Step 4
In a separate bowl, beat the eggs and mix in the vanilla extract. Stir the egg mixture into the cooled fruit and chocolate mixture.
Step 5
Add the wet ingredients to the dry ingredients and fold gently until combined. If using, stir in the chopped nuts and orange zest for added texture and flavor.
Step 6
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Step 9
Optional: Decorate with a dusting of cocoa powder, powdered sugar, or a drizzle of melted chocolate for a festive touch.
Step 10
Store the cake in an airtight container for up to 1 week, and enjoy a slice with your favorite holiday beverage!
Nutrition Facts
| Serving size | (1615.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5939.4 |
| Total Fat 278.9g | 0% |
| Saturated Fat 111.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 704.1mg | 0% |
| Sodium 1903.1mg | 0% |
| Total Carbohydrate 849.7g | 0% |
| Dietary Fiber 67.7g | 0% |
| Total Sugars 583.0g | |
| Protein 84.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1095.5mg | 0% |
| Iron 39.2mg | 0% |
| Potassium 6869.2mg | 0% |
Source of Calories