Chocolate Fruit Cake

Chocolate Fruit Cake from Marias Menu

Ingredients
125 gms Butter (chopped)
3/4 cup Brown sugar (150 gm)
50 gms Dark eating chocolate (chopped coarsely)
1/2 cup Water (125ml)
1/4 cup Dark rum (60 ml)
1/4 cup Walnuts (30 gm, coarsely chopped)
1/2 cup Dried currants (75 gm)
1 cup Sultanas (160 gm)
1 cup Raisins (170 gm, coarsely chopped)
1/4 cup Mixed peel (40gm)
3/4 cup Plain flour ( 110 gm)
2 tbsp Cocoa powder
2 tbsp Self – raising flour
1/2 tsp Mixed spice
2 Eggs (beaten lightly (room temperature))
For topping
80 gms Dark eating chocolate
1/4 cup Sour cream (60 gm)
Instructions
Preheat oven to 150 degree/275 -300 F. Grease 20 cm ring pan; line base with baking paper. Combine butter, sugar, chocolate and the water in medium saucepan; stir over heat until sugar dissolves. Remove from heat; Let it cool for 10-15 mins. Stir in rum, nuts and fruit. Add sifted dry ingredients and egg; stir until combined. Spoon mixture into prepared pan.
Bake in slow oven about 1 hour. Cool cake in pan.
Just before serving, combine cooled extra chocolate and sour cream in small bowl; stir until smooth. Turn cake onto serving plate, top-side up; spread chocolate mixture over top of cake.
Notes
I made only half of the above quantity. As usual I didn't do the topping. I used a 6 inch round cake tin and my cake was ready in 45-50 mins. You can use dry fruits of your choice. I used cashew nuts, dates, mixed dry fruits. I dusted the dry fruits with 1 tbsp of flour before adding it to the batter, this prevents the fruits from sinking to the bottom of the cake. I used dark chocolate with 50 % cocoa. I used soft light brown sugar. I brushed the top of the warm cake with 2 tbsp extra rum. I used Captain Morgan rum in the cake batter and I used Bacardi rum for brushing the top of the cake. I stored the cake at room temperature for more than a week. If you want to store longer, refrigerate it.
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