MOCHA FRUIT CAKE

Now these flavours mixed together are quite unusual, but somehow, they just work. I love being sent delicious cake recipes from rellies in the US and Australia, although I have adapted this to our use. Fruit, chocolate, coffee, cloves and allspice! Keep them coming, if you send them, I will bake them!!

Butter and line a 8” or 7” spring form cake tin. Pre heat your fan oven to 155-160C

7 oz soft light brown sugar

4 oz butter, softened 

2 eggs

7 oz plain flour

1 teaspoon baking powder

large pinch salt

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon cinnamon

1 level teaspoon nutmeg

3 tablespoonfuls Camp coffee mixed with a little cold water to make up to about 3 fl oz

2 fl oz buttermilk or whole milk

2 oz chopped pecans

4 oz sultanas

2 oz currants

4 oz at least 70% cocoa solids, good quality plain chocolate [pref 80%], chopped. I used 74%

Mix together the flour, spices salt and bp in a small bowl. Set aside. In a small jug, mix the coffee and buttermilk. In a medium bowl, cream the fat the sugar until light in colour and fluffy. Add the eggs, one at a time, beating well between each addition. 

Stir in the flour and wet ingredients alternatively, until well combined, then finally stir in the fruit, chocolate and nuts.

Tip into your prepared tin and level off then bake for about an hour until firm to the touch. I turned down to 140C after about 50 mins. Cool in the tin for a quarter of an hour then turn out onto a wire rack. 

The cake can be left of course, but can also be brushed with brandy or rum to add a little extra kick.

Oh my! you will love this cake. The flavours combinations are very unusual and the smell in your kitchen while baking is just fabulous.

Note: the 8” will take a tad longer to bake.