Decadently Rich Port and Chocolate Christmas Cake

I have made this into mini cakes in muffin pans and left out the 'feeding' part to make it a little more family friendly. It is still fantastic and VERY popular!

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Have made this for the past 3 years now in hope that every year it will get a bit better through experience. Has always come out very well, except this year I covered it initially with a piece of foil and removed it about 2/3 of the way through the baking process (as the years before resulted in a slightly burned top). I also reduced the cooking time as my oven seems hotter than the average oven, which proved a wise step, as the end resulted in a deliciously moist cake.

I always make a point of telling people that this cake is the ultimate sin, but one so good, you would go to hell for it!

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I made this fruitcake in late October and fed it weekly with port until tonight (Christmas Eve). This is far and away the best Christmas Cake, and in fact, my family agree the best cake in general we've ever had! It is so rich, so moist, so full of diverse taste combinations--dark chocolate, rich cherries, nuts, orange. Truly the best!

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I made this cake last year and have been searching for my recipe to make again this year and now I have found it! YAY! I usually make this about october so it is good and ready for Xmas day...everyone loves it and I have a reputation for having the best Xmas Cakes of anyone! Im famous for it....So, my linen cupboard will be all the more enticing for storing this cake until Xmas! :)

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this is the best Christmas cake - ever.I doubled the recipe & soaked the fruit for 2 weeks. Instead of big cakes I made 12 mini cakes from this mix & boy have they been popular as gifts. Fabulous recipe & has been distributed far & wide. Wont making any other rich fruit cake but this one from now on

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I made this last night so won't rate it just yet, but I have had a little 'taste test'. My tin was slightly smaller so I made a mini cake with the left over batter. Yum! It's already rich so after 6 more feedings of port it really will live up the the name! Edit: Wow! What a rich cake. The chocolate is the difference. I stopped feeding the port about 2 weeks from Xmas as I had used the whole 350mL bottle and I didn't want it too alcoholic tasting (due to it being a very, very young 2005 VP so not well integrated yet.) I already have the orders in for next year. Thanx Kooka.

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This was amazing! A gorgeous cake, the dark chocolate really added another dimension. Gave the recipe to a friend who was equally impressed!

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Definitely the richest fruitcake I have ever made. I decided to make it as it doesn't have a lot of fruit in it (my 18 month GD loves it - a bit of a worry). I added about 100mls of port every week before Christmas..nearly a whole bottle...and boy, was it worth it! This will be on the Christmas menu for many a long year. Thanks Kooka

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Terrific - I received so many compliments on this! Takes a bit of preparation but is just so rich & delicious. Next time I will use better quality chocolate as the generic brand stuff I used didn't do the cake justice. This is my new yearly Christmas Cake recipe!

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Yes yes and yes- what you said is correct, Kooka! I made twice the quantity and kept one for Easter. I fed it every month, by the time I unwrapped it at Easter I swear it was 3kg or more! Sooo rich I would have liked to have a little cream with it or something. I do admit I used mixed fruit instead of the fruit and peel. (Lazy). I let the fruit sit for at least a week and stirred more port into it every now and then. If we can handle it, I'll make it again!

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This is a truly rich decandent cake. I will be making this recipe again. I didnt have Port but used everything else and added Brandy. It is now waiting for Christmas day for my company. The smell in my kitchen was incredible when it was baking. Thank you for sharing this and also thanks for your speedy reply when I sent a question.

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