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Rich Chocolate Cherry Fruit Cake

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 6-8)

Day 1:

  • 24oz. (680g) jar pitted cherries (in juice)

  • 1 cup cherry juice

  • ½ cup kirsch

  • 3 cups dried Christmas fruit mix

Day 2:

  • 2½ cups self-rising flour

  • 1½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ teaspoon sea salt – to taste

  • 1.1lb. (500g) fresh cherries to garnish

  • 3.5oz. (100g) dark chocolate – melted


Day 1:

Using a large bowl, stir in the cherries, cherry juice, dried fruit mix, and kirsch.

Cover and set aside overnight.

Day 2:

Preheat the oven to 320°F (160°C)

Grease and line a cake tin.

Set aside.

Sift the flour, cinnamon, nutmeg, cloves, and sea salt through the fruit mixture.

Fold through until the flour has been evenly incorporated throughout the mixture.

Pour the mixture into the lined tin.

Bake for 1 - 1½ hours, or until an inserted skewer comes out cleanly.

Remove the cake from the tin and place it onto a wire rack.

Set aside until completely cooled.

Add fresh cherries to the top.

Drizzle melted chocolate over the cake.

Place the cake into the refrigerator to harden the chocolate before slicing.

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