Description
What You’ll Need: Ingredients. Deep, complex layers of flavour from dark fruits, rich muscovado sugar, cocoa, and coffee liqueur—slow-baked for an unbelievably moist, fudgy crumb.
Ingredients
Units
Scale
Fruit & Flavour Base
- 350 g prunes, scissored or chopped
- 250 g raisins
- 125 g currants
- 50 g candied orange peel, finely chopped
- 175 g soft unsalted butter
- 175 g dark brown muscovado sugar
- 175 ml runny honey
- 125 ml Tia Maria or other coffee liqueur
- 2 large oranges, zest and juice (about 125 ml / 1/2 cup juice)
- 1 tsp mixed spice
- 4 Tbsp high-quality cocoa powder
To Finish the Batter
- 3 large eggs, beaten
- 150 g plain (all-purpose) flour
- 75 g ground almonds
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
Instructions
- Line the tin & preheat: Heat oven to 150°C (130°C fan) / 300°F / Gas 2. For a 20 cm / 8-inch deep round tin, grease and line with a double-layered parchment ‘top hat’: two base circles and two tall side collars snipped along a 2 cm hem; wrap the exterior with brown paper and tie with kitchen twine.
- Simmer fruit & flavour base: In a large saucepan, combine prunes, raisins, currants, candied peel, butter, muscovado sugar, honey, coffee liqueur, orange zest and juice, mixed spice, and cocoa. Bring gently to a boil, then simmer 10 minutes, stirring occasionally.
- Stand & add remaining ingredients: Remove from heat and let stand 30 minutes to cool (very important so eggs don’t scramble). Stir in beaten eggs, then fold in flour, ground almonds, baking powder, and bicarbonate until just combined.
- Slow bake: Pour batter into lined tin; smooth top. Bake 1 hour 45 minutes to 2 hours. The top should be firm yet shiny and sticky. A skewer may emerge with gooey crumbs—that’s perfect for a moist, fudgy finish.
- Cool & store: Cool completely in the tin on a rack (it stays hot for hours). Remove, then wrap well in baking parchment and foil if not serving right away.
Notes
Lining matters: The parchment ‘top hat’ plus brown paper wrap protect edges during the long bake. For extra indulgence, brush the warm cake with 1–2 Tbsp additional coffee liqueur.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Cake, Dessert
- Cuisine: British, Holiday
Nutrition
- Calories: 410
- Sugar: 45
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 60
- Protein: 6
