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Chocolate Fruit Cake

(From Gerry Galvin)375g/13oz. Sultanas
225g/8oz. Dried Apricots (chopped)
225g/8oz. Glace Cherries (Halved)
175g/6oz. Butter
310g/11oz. Dark Chocolate (Broken in little pieces)
175g/6oz. Dark Brown Sugar
4 tbs. Brandy
1 tbs. Sunflower oil
4 Eggs (lightly beaten)
450g/1lb. plain white flour
1/2 tsp. Bread SodaIn a large saucepan on a low heat heat together the fruit, butter sugar chocolate and brandy until well blended and the chocolate has melted.
Bring to the boil and simmer gently for 10 mts.
Remove from pan and and pour into a large bowl to cool.
Brush the insides of two 2 lb. loaf tins with oil and line with baking parchment.
Now add the beaten eggs to the fruit mixture and then fold in the flour and the bread soda.
Divide the mixture between the two loaf tins and bake for 2 hours at 100C,200F, Gas 1/2.
Let it cool before removing from tins.

April 14, 2006 09:11 PM | 1 Comments
  Martin Dwyer
Consultant Chef