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Print this Recipe    Choc Chip Fruit

Chocolate Chip Fruit Cake

2 1/4 cups (375g) sultanas
1 cup glace cherries, halved
1 cup chopped glace apricots
150g dark chocolate, chopped
185g butter, chopped
0.75 cup brown sugar, firmly packed
1 cup sweet sherry
4 eggs, lightly beaten
155g chocolate bits
1.75 cups plain flour
0.25 cups self-raising flour
0.5 teaspoon bicarbonate of soda
2 tablespoons sweet sherry, extra

Combine fruit, chocolate, butter, sugar and sherry in large saucepan,
stir constantly over heat, without boiling, until chocolate and
butter are melted. Bring to boil, reduce heat, simmer, uncovered,
for 10 minutes. Transfer mixture to large bowl; allow to cool to
room temperature.

Grease deep 19cm square cake pan, line base and sides with 2
thicknesses greaseproof paper, bringing paper 2cm above edge of
pan. Stir eggs into fruit mixture, then Choc Bits, sifted flour
and soda.

Spread evenly into prepared pan, back in slow oven for about 2
hours. Brush with extra sherry, cover tightly with foil; cool in
pan.

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