We love this recipe. It's a go-to every Christmas for that classic, dark, delicious fruit cake.
Dissolve the cocoa and coffee in boiling water.
Place the cake mix, bicarbonate of soda and sugar in a pot, and add the coffee mixture.
Place on a medium heat and allow to boil for 5 minutes.
Remove the cake mixture from the heat and add the First Choice butter. Stir it well and then set aside and allow it to cool completely.
Set the oven at 120°C.
Coat a metal bunt pan with First Choice butter and flour. Make sure to butter it well in all the corners.
Add the beaten eggs to the fruit mixture.
Add cranberries, fresh cherries and nuts to the mixture.
Sieve and mix in the dry ingredients.
Bake the cake mixture for approximately 4 1/2 hours.
Sprinkle the cake with brandy after you have taken it out of the oven.
Before serving, decorate the cake with fresh cherries and nuts.