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For the Love of Eating : Salted Caramel and Choccy Fruitcake

By Special Request from the lovely peeps on our FB Page I am publishing the cake I made yesterday..

This is from the December Issue of Home Beautiful and there are some other seriously yummy things in there too..


375g Raisins
300g Currants
250g Pitted Dates (chopped)
1/4 Butterscotch Schnapps
180g Butter (room temp, chopped)
1/2 cup brown sugar
2tsp vanilla bean paste
3 eggs
1 cup plain flour
1/2 cup of self raising flour
1tbsp mixed spice
250g Caramel bits
1/4tsp of finely ground salt
100g salted dark choc (finely chopped)
icing sugar
extra choc for choc sauce 250g

How too

Raisins, currants, dates and schnapps combine and leave covered in plastic for 2 hrs
preheat oven to 150C Brush Bundt pan with melted butter then dust with flour and empty out the residue
Put Butter, sugar and vanilla in small bowl of an electric mixer and beat until pale and creamy
Add each egg one by one and beat in between
Add butter mixture to fruit then add the sifted flour, spice, caramel bits, dark chocolate and salt and stir well to combine
Spoon into the pan and with a wet spoon make smooth
Bake for 1hr 15 - 1hr 30 or until skewer comes out clean
Remove from oven and wrap in kitchen towel and leave to cool overnight
To serve, invert, dust with icing sugar, drizzle with some of the melted choc and leave to set then serve the rest of the melted chocolate as a sauce

Merry Christmas Guys.. I hope you enjoy.. on typing this I now realise I forgot the self raising but it still looks fab so how hum!! x


  1. Merry Christmas, ya gorgeous thing. Have a lovely day with the fam tomorrow and a sweet little rest. I'll be seeing you in the new year. x

  2. Merry Christmas my dear! Happy holidays to you and your family! <3 <3 <3


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