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A sweet twist on a festive favourite, this chocolate fruitcake recipe is the perfect dish to try out. Try serving with whipped cream and strawberries to complete the dish.

  • Serves20
  • Cook time3 hour 5 minutes
  • Prep time30 minutes, + 2 days soaking & overnight cooling time
Chocolate fruitcake


  • 500g dried mixed fruit
  • 250g pitted prunes, chopped
  • 250g dried figs, finely chopped
  • 150g dried dates, finely chopped
  • 1 orange, rind finely grated, juiced
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 3/4 cup (185ml) spiced rum or extra orange juice
  • 200g dark chocolate, chopped
  • 1/3 cup (45g) hazelnuts*, toasted, coarsely chopped
  • 1/4 cup (30g) walnuts, finely chopped
  • 185g butter, softened, chopped
  • 3/4 cup (165g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/4 cups (185g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/4 cup (60ml) spiced rum or orange juice, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mixed fruit, prune, fig, date, orange rind, cinnamon and mixed spice in a large bowl.
  2. Step 2

    Combine orange juice and rum or extra orange juice in a small saucepan. Bring to a simmer over medium-high heat. Pour hot liquid over fruit mixture and stir to combine. Cover and set aside in a cool, draught-free place, stirring occasionally, for 1-2 days to soak.
  3. Step 3

    Preheat oven to 150°C. Grease base and sides of an 18cm (base measurement) square cake pan and line with 3 layers of baking paper, allowing the paper to extend 5cm over the top of the pan.
  4. Step 4

    Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the butter mixture to the fruit mixture with the chocolate, hazelnut and walnut and stir to combine. Add the flour and cocoa powder and stir until well combined.
  5. Step 5

    Spoon mixture into the prepared pan and smooth the surface. Firmly tap the cake pan on a work surface 3-4 times to settle the mixture.
  6. Step 6

    Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or until a skewer inserted in the centre comes out clean. Pour extra rum or orange juice evenly over the hot cake. Cover the pan tightly with foil. Invert the cake, still in the pan, onto a clean work surface. Set aside overnight to cool completely.
  7. Step 7

    Transfer the cake to a serving platter. Cut into slices to serve.

    Serve with whipped cream and raspberries

    Swap me: *Try making this recipe using almonds instead of the hazelnuts.