Chocolate Fruit Cake with Brandy Syrup Recipe

Renowned food writer Irene Muller has shared her recipe for a decadent chocolate fruit cake with a brandy syrup. This dessert combines the deep flavor of cocoa, a generous helping of dried fruit, and the gentle warmth of cinnamon. The recipe yields two 20 cm cakes, ideal for sharing with friends and family over afternoon tea or serving as a rich dessert.

To prepare the cakes, begin by preheating the oven to 150°C. Grease two 20 cm cake tins and line the bases and sides with three layers of baking paper. Cut two extra paper circles for the tops. The cake mixture consists of 250 g softened butter, 250 ml moist brown sugar, 6 large eggs, 560 ml cake flour, 180 ml cocoa powder, 7 ml bicarbonate of soda, 3 ml salt, and 5 ml ground cinnamon. Additionally, 1.5 kg of fruit cake mix and 90 ml of brandy are added to the mixture.

To bake the cakes, cream the butter and moist brown sugar until fluffy, then beat in the eggs. Sift the flour, cocoa, bicarbonate of soda, salt, and cinnamon into a large bowl. Stir the fruit cake mix and 90 ml brandy into the butter mixture, then combine with the dry ingredients. Divide the batter evenly between the prepared tins and cover with the paper circles. Bake for 30 minutes at 150°C, then reduce the heat to 120°C and bake for a further 1½ hours, or until a skewer comes out without wet batter.

While the cakes are baking, prepare the brandy syrup. In a saucepan, bring 80 ml of water and 125 ml of light brown sugar to the boil, stirring until dissolved. Cook for 5 minutes, then remove from the heat and stir in 160 ml of brandy and 5 ml of vanilla essence. Once the cakes are done, spoon the syrup evenly over both cakes while they are still in their tins.

After spooning the syrup, leave the cakes in the tins for 20 minutes before carefully removing them. Transfer the cakes to wire racks and cool completely to room temperature. Wrap the cooled cakes in foil, and if desired, feed them with a little brandy every week or two to enhance the flavor. Stop adding brandy a few days before serving.

This chocolate fruit cake with brandy syrup recipe makes two 20 cm cakes. The total preparation time is 30 minutes, and the baking time is 2 hours. The recipe includes brandy in both the cake and the syrup. To serve, cut the cakes into thin slices and enjoy with tea or coffee, or add a small spoonful of cream for a dessert.

Irene Muller, a mother of 5 and grandmother of 8, is an avid cook who loves sharing her recipes with others. She writes for several publications and enjoys seeing people try and enjoy her cooking. With this recipe, Muller offers a delicious and unique dessert option for special occasions or everyday indulgence.

Key points

• The recipe makes two 20 cm cakes, perfect for sharing over afternoon tea or serving as a rich dessert.
• The cakes can be matured by feeding them with a little brandy every week or two, enhancing the flavor over time.
• The recipe includes brandy in both the cake and the syrup, adding a rich and distinct flavor to the dessert.