Chocolate Fruit Cake with Syrup

Ingredients:

Batter

• 250 g butter, softened
  250 ml moist brown sugar
  6 large eggs
  560 ml cake flour
  180 ml cocoa
  7 ml soda
  3 ml salt
  5 ml ground cinnamon
  1.5 kg fruit cake mix
  90 ml brandy

Syrup

• 80 ml water
  125 ml light brown sugar
  160 ml brandy
  5 ml vanilla essence

Preheat the oven to 150 ° C and grease two 20 cm cake pans well with butter.

Layer the tins with three layers of baking paper – on the bottom and on the side of the pan.

Cut a circle of baking paper extra to fit on top of each pan.

Method for batter:

1. Cream the butter and moist brown sugar until light and fluffy.
2. Add the eggs and beat well.
3. Sift the dry ingredients in a large bowl.
4. Add the fruit cake mix and brandy to the butter mixture and stir well.  Add everything to the dry ingredients and mix well.
5. Divide the batter between the prepared pans, put a circle of baking paper on top and bake for 30 minutes. Reduce the oven temperature to 120 ° C and bake for a further 1½ hours or until cooked through.

Method for the syrup:

1. Bring the water and light brown sugar to boil until the sugar has dissolved and cook for five minutes.
2. Remove from heat and stir in the brandy and vanilla essence.
3. Spoon the syrup over the cake and leave for 20 minutes in the pans to cool before you remove the cake.
4. Place on wire shelves to cool to room temperature, wrap in foil.

Moisten every week or two with a little brandy up to a few days before the cake is served.

 

Hope you enjoy this recipe!