A delightful twist on the traditional Christmas cake, combining rich chocolate and port-soaked fruits for a festive treat.
Chop the prunes into small pieces.
Chopping the prunes ensures even distribution throughout the cake.
Combine the prunes, currants, raisins, and port in a bowl. Let them soak for 2 hours.
Soaking the fruits enhances their flavor and makes them plump.
Preheat the oven to 160°C (310°F). Line a cake tin with baking paper.
Lining the tin prevents the cake from sticking and ensures even baking.
Cream the butter and sugar until light and fluffy using an electric mixer.
Creaming incorporates air, making the cake lighter.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually prevents the mixture from curdling.
Stir in the orange zest, juice, and treacle.
The orange adds a fresh citrus flavor to the cake.
Sift the flours and spices together, then fold into the batter.
Folding gently ensures the cake remains light and airy.
Mix in the soaked fruits, chocolate, and walnuts.
Ensure the fruits and nuts are evenly distributed for consistent flavor.
Pour the batter into the prepared tin and smooth the top.
Smoothing the top ensures an even surface for baking.
Bake for 3 to 3.5 hours or until a skewer inserted into the center comes out clean.
Check the cake towards the end of the baking time to avoid overcooking.
Pour extra port over the hot cake, then wrap it in a towel to cool.
Wrapping the cake helps retain moisture as it cools.
Store the cake in an airtight container and feed it with port weekly until Christmas.
Feeding the cake keeps it moist and enhances the flavor over time.
