Christmas Fruitcake with Chocolate Fudge Cake



Christmas celebrations are never complete without a decadent Fruitcake. This year for Christmas, I baked a 2 tier cake topped with an almond chocolate Christmas tree, where I not only baked a 4 layered fruitcake but have also paired it with a sinfully rich chocolate fudge cake covered with snowflakes and white chocolate.


Baking Temp: 150*c for 30 min 


For Christmas fruitcake ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm


  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar until nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.
Ingredients                                              Quantity
Chocolate cake mixture  
Eggs 1 pcs
Sugar 225 gm
Cocoa powder 40 gm
Bicarbonate of soda 1 tsp
Flour 125 gm
Vanilla extract ½ tsp
Vegetable oil 130 gm
Salt 1/8tsp
Hot water 95 gm
Buttermilk 125 ml
 Chocolate  frosting  
Dark chocolate 55% 250 gm
Cream . 250 gm
Orange zest 1tsp
  1. Boil the water and pour over the cocoa powder. Mix it and allow to cool.
  2. Sift together flour, bicarbonate of soda, add salt and sugar.
  3. Mix cold cocoa liquid, eggs, vanilla, vegetable oil, and buttermilk together.
  4. Add liquid to the dry and mix just until smooth.
  5. Pour the mixture into lined cake pans and spread it briefly.
  6. Bake them at 160°C for 12-15 minutes.
  7. Allow them to cool.
  8. Heat cream with orange zest and pour it on the chocolates, stir it and make a ganache.
  9. Rest in the fridge overnight and use as filling for the cakes.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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