Ingredients
- 100g (3.5 oz) prunes, rinsed with warm water
- 100g (3.5 oz) raisins, rinsed with warm water
- 100g (3.5 oz) dried apricots, rinsed with warm water
- 100g (3.5 oz) roasted peanuts, allowed to cool slightly
- 70g (2.5 oz) walnuts
Method
- Chop the fruits and nuts into small pieces.
- Mix the fruits and nuts in a large bowl.
- Add the spices and vanilla extract to the mixture.
- Melt the butter and chocolate together in a microwave-safe bowl.
- Pour the melted chocolate mixture over the fruit and nut mixture.
- Mix well to combine.
- Line a loaf pan with parchment paper.
- Pour the mixture into the loaf pan.
- Refrigerate for at least 4 hours, or overnight, to set.
- Before serving, dust the cake with powdered sugar.
Tips
- You can use any type of dried fruit or nuts that you like.
- If you don’t have any spices or vanilla extract, you can omit them.
- This cake is best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
Enjoy!
This is a delicious and easy-to-make Christmas cake that is sure to please your guests. It is also a great option for those who are looking for a gluten-free or vegan dessert.
Here are some additional tips for making this cake:
- If you are using dried apricots that are too tough, you can soak them in hot water for 10 minutes before chopping them.
- You can also add a tablespoon of orange zest or lemon zest to the cake for added flavor.
- If you don’t have a loaf pan, you can use a 9×5 inch baking pan.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
I hope you enjoy this delicious and easy-to-make Christmas cake!
Please let me know if you have any other questions.
Thank you for reading!
Sincerely,
The Christmas Cake Baker