This is a real fruit cake but it is also a real chocolate cake. It is densely packed with dried pineapple, prunes, peel, raisins, crystallized ginger and walnuts: a mixture which combines irresistibly with the rich chocolate flavour. I make the cake two or three weeks before Christmas and then glaze if with apricot jam and ice it with lemony royal icing only two or three days before eating it, so that the icing is still slightly soft.
Put the dried pineapple into a bowl, pour over plenty of boiling water and leave for 15-30 minutes and then drain. Line the base of a deep,
Melt the chocolate in a bowl over hot water. Cream the butter and the brown sugar in a mixing bowl, add the melted chocolate and whisk thoroughly until smooth, paler in colour and fluffy. Add the beaten eggs
Spoon the mixture into the lined cake tin and level the top. Heat the
© 1978 Josceline Dimbleby. All rights reserved.