MODERATE 24 SERVES 20 MIN + SOAKING PREP 3 HOURS COOKING

Fruit cakes can be quite divisive, some people love them and some people really don’t like them. If there is was ever a
fruit cake to possibly convert them, this is it. The addition of figs and cranberries, marmalade and chocolate with delicate
spice notes, makes our Haigh’s Christmas Cake extra special and has already converted some non-fruit cake lovers!


Ingredients

  • 3 cups (500g) sultanas
  • 1 ½ cups (240g) currants
  • 1 ½ cups (300g) dried figs, chopped
  • 1 ½ cups (195g) dried cranberries
  • Juice & zest of 1 orange
  • ¼ cup (60ml) brandy
  • 250g unsalted butter, softened
  • 1 cup (220g) light brown sugar
  • Zest of 1 lemon
  • 2 teaspoons mixed spice
  • ½ teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 4 extra-large eggs
  • ⅓ cup (115g) orange marmalade
  • 2 cups (300g) plain flour, sifted
  • ¼ cup (25g) cocoa, sifted
  • Pinch salt flakes
  • 150g Haigh’s Dark Chocolate Pastilles, chopped
  • 1 cup (160g) almonds, roughly chopped

Topping

  • ¼ cup (40g) almonds, roughly chopped
  • ¼ cup (160g) dried cranberries, roughly chopped
  • 50g Haigh’s Dark Chocolate Pastilles, roughly chopped

Method

  1. Place fruit in a bowl and pour over juice and brandy, stirring to combine. Cover and leave to stand overnight.
  2. Preheat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 21cm round cake tin with two layers of baking paper, bringing the sides 5cm above the tin.
  3. Place butter, sugar, zests and spices together in the bowl of an electric stand mixer, beating mixture until light and fluffy. Add eggs, one at a time, beating well between each addition. Add marmalade, stirring to combine.
  4. Add flour, cocoa and salt to egg mixture, stirring to combine. Add soaked fruit, chocolate and almonds, stirring until well combined. Spoon mixture into the prepared cake tin.
  5. In a small bowl combine topping ingredients, stirring to combine. Sprinkle over top of cake mixture and bake in preheated oven for 3 hours or until a skewer comes out of the centre clean.

Note: to make this cake gluten-free, simply substitute plain flour for plain gluten-free flour.

  1. Dark Chocolate Pastilles
    150g