Spiced Chocolate Fruit Cake
Indulge in the rich flavour of our Spiced Chocolate Fruit Cake – a modern twist on a festive classic. Made with our reliable Famasons Chocolate Cake Premix and packed with premium fruit mince, mixed peel, bakers mix and vibrant glacé cherries, this cake delivers a perfect balance of chocolatey goodness and warm spice. Hints of cinnamon, nutmeg, ginger, brandy and ginger essence create a deep, aromatic profile ideal for the holiday season.
Finished with a smooth layer of white plastic icing, apricot jam glaze and a decorative bow, it’s designed to look as good as it tastes. Ideal for bakeries, delis and cafés wanting a luxurious, easy-to-produce celebration cake that stays moist and flavourful for days.
Yield:
1 Cake
Ingredients:
All red text ingredients are available from Famasons
| 1 kg | Famasons Chocolate Cake Premix |
| 5 units | Eggs, large |
| 250 g | Water, cold |
| 100 ml | Oil, vegetable |
| 1.25 ml | Ginger essence |
| 5 ml | Brandy essence |
| 200 g | Famasons Fruit Mince |
| 100 g | Citrus peel |
| 100 g | Bakers Mix |
| 150 g | Cherries, red, glacé, chopped |
| 150 | Cherries, green, glacé, chopped |
| 2 g | Cinnamon, ground |
| 2 g | Nutmeg, ground |
| 2 g | Ginger, ground |
Decoration:
| 100 g | Jam, apricot |
| For dusting | Icing sugar |
| 100 g | Plastic icing, red |
| 200 g | Plastic icing, white |
Method:
- Collect all the ingredients from storage.
- Line a 30 cm cake tin with baking paper and grease with Pan Release Greaso.
- Preheat the oven to 160 °C.
- In a large bowl, whisk the eggs, water, oil, ginger essence and brandy essence.
- Add in the Famasons Chocolate Cake Premix and mix until smooth.
- Fold in the fruit mince, citrus peel, bakers mix chopped red and green glacé cherries, ground cinnamon, ground nutmeg and ground ginger.
- Pour the batter into the prepared cake tin and level the top with an offset spatula.
- Bake in the preheated oven for 60 minutes or until a skewer inserted in the center comes out clean.
- All the cake to cool in the tin.
- Once the cake is cool, remove from the tin.
Decoration:
- Place the apricot jam in a heatproof bowl and melt in the microwave for 30 seconds.
- Brush the whole cake with the apricot jam.
- On a surface dusted with icing sugar, roll out the white plastic icing to be 0.8 cm thick.
- Using the base of the cake tin as a guide, cut out a squiggle pattern out of the white fondant, this will be dripped over the sides of the cake so ensure the size is big enough.
- Carefully place the white plastic icing on the top of the cake, smoothing down the edges to drip down the sides of the cake. This gives a falling snow effect.
- With the red plastic icing, make a bow.
- Place the red plastic icing bow on top of the cake.
Storage:
- Store the cake in a cool, dry place at room temperature for up to 2 weeks.