Chocolate Wine Fruit Cake

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Chocolate Wine Fruit Cake


Cooking Time

Preparation Time :20 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min


Serves : 8
  • Ingredients for soaking: 300 ml Red Wine for soaking and feeding while soaking

  • Dry fruits – 3/4 cup (Raisin, black raisin, dates, Cranberries, blue berries, glazed cherry)

  • For the cake : 1 1/4 cup Whole wheat flour

  • 3 tbsp Cocoa powder

  • 3 tbsp Chocolate syrup

  • 2 tbsp thick Curd / Yogurt

  • 1/2 cup fresh mixed fruit juice ( apple, orange, green grape, black grapes and pomegranate)

  • 1/4 cup Butter melted

  • 1/2 tsp Baking soda

  • 1 tsp Baking powder

  • 3/4 cup Sugar

  • 1/2 cup Nuts chopped (pistachios, walnut, cashewnuts, almonds)

  • Orange zest – 2 tsp

  • 1/2 tsp Cinnamom powder

  • 11/2 tsp Sprig Vanilla Extract

  • 1 tbsp vinegar

  • 1/2 tsp Salt

  • 1 cup mixed fresh fruit for garnish


  • In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum. I soaked for 2 weeks. You can soak for 2-3 hours if you would try instantly. Wine can be substituted with orange juice for non-alcoholic version.
  • Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.
  • Grease a cake pan and line with parchment paper. Preheat the oven @180° for 10 mins.
  • In a mixing bowl add the curd, vinegar, sugar, baking soda, mix well and stand for 5 mins. Add fruit juice, butter, chocolate syrup, vanilla extract, stir and let the sugar melt. I have added the leftover wine from the soaked fruits about 2 tbsp. Mix well.
  • In a mixing bowl sieve the flour, baking powder, cocoa powder, cinnamon powder, salt, mix well and keep aside.
  • Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.
  • Add the soaked dry fruits, nuts, orange zest to the batter and gently fold. Do not over mix the batter.
  • Pour the batter into the greased pan and tap the cake pan 2-3 times to release the air bubbles. Bake @180° for 45-50 mins until a tooth pick inserted comes out clean. Remove from oven, let it stand for 5 mins to cool down. Demould and let the cake cool down completely.
  • Garnish with fresh fruits.
  • Enjoy!