Chocolate Fruit Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome! This cake is moist, tasty and easy. This has become a family tradition. Thanks Nigella and Food Network.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was okay. Better than typical fruit cake. Probably won't make again. But it was tasty and different. I cooked in separate loaf pans to give as small gifts. worked well that way too

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe this thanksgiving for my boyfriend's mother. EVERYONE in his family loved it. I will definitely make it again. As I have never made a fruitcake before - I was beyond intimidated. This recipe however was fairly easy. I didn't use the currants, but I did substitute other dried fruits. I thought the lining was kind of pricey and I didn't use that either. I just gave my pan a really good greasing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake a couple of Christmases ago and my family all said it was the best Christmas Cake ever. It certainly didn't last long in my house. It is more fruity than chocolatey so if you are looking for a chocolate flavour cake this is not the one. Also it is very moist and not dry like a traditional christmas cake. I definitely recommend this cake. Very scrumptious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

can anyone tell me how far in advance this can be made? Or how long it will keep for in a tin.
I'd like to make xmas cake as gifts this year.
Thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake for Christmas last year (2009 and my family loved it, I've had requests to make it again this year. I love it, it's the best Christmas cake ever!!!!! Once tried, you'll never make anything else again. Even my husband (who's fussy when it comes to his Christmas cake absolutely loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is THE BEST fruitcake ever!!! I'm not a big fan of prunes but I couldn't keep my hands off! I didn't have cocoa powder, I threw in dark chocolate instead. Have made this recipe a few times now and the first time, I didn't have coffee liquer, increased milk by 1/2 cup and used 1/2 cup Grand Marnier. Absolutely delicious! After that used coffee liquer. I divided into 2 portions and used disposable tin foils instead. Turned out great. Makes great Christmas presents!! It just gets better after a few days! Definite keeper!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I finally tried this recipe after saving it during the holidays. it is truly the most unusual fruit cake I have ever tried. People who warned me that they didn't care for fruit cake ate this and couldn't wait to have more. The levels of flavor were wonderful. It will be the only fruit cake I ever make!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best Christmas Cake recipes I've ever tasted - rich and moist with just enough unexpected ingredients like coffee liquer and coca powder. My friends and relatives loved it. However, I found the 8" spring form pan did not hold all the batter, so I switched to a 9' pan lined with Reynolds Release - a fairly new product which is aluminum foil coated with silicone and it worked perfectly. I don't have a kichen scale, so I used my old postal scale. Five stars Nigella!

Sally
Palo Alto
Callfornia

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this yesterday and tasted it this morning -- the texture and moistness was wonderful! If I had it to do again, I would cut down on the amount of orange zest and juice (a little too "orange-y" for my taste, but everything else was great. I used coffee instead of coffee liqueur, used less prunes (8 oz, added cranberries, dates and slivered almonds since I love nuts. I couldn't find currants in the store I went to so I left them out, and used raw sugar instead of the other specialty sugar (couldn't find that either. I also baked it in a Bundt pan at 300 degrees for 1 1/2 hours and that was just the right amount of time to bake through but not dry it out. Finally, I topped it with confectioner's sugar and plated it on a festive Christmas platter.