Gem Chocolate Fruit Cake Mix 730g


Gem Chocolate Fruit Cake Mix 730g

Gem Chocolate Fruit Cake Mix 730g



  • Makes baking a piece of cake!
  • All the fruit you need for your Christmas baking
  • No fuss!

Gem Chocolate Fruit Cake mix provides all the fruit you need to make the perfect delicious fruit cake with a twist! No more half open bags in the cupboard, reducing waste & saving time & money!

Whether you’re a newbie baker or the seasoned pro, Gem have it covered with our time & cost saving Christmas mixes. To top it all off, we have the perfect recipe suggestion on our pack, based on generations of bakers before us!

Nutritional Information:

Per 100g:
Energy 1397kj / 330kcal
Fat 3.7g
Of which saturates 2.1g
Carbohydrate 73.2g
Of which sugars 73.2g
Fibre <0.5g
Protein 0.4g
Salt 0.08g

Additional Info


Chocolate Fruit Cake Recipe Recipe Ingredients: 1 bag of Gem chocolate fruit cake fruit mix, 175g soft butter, 175g of soft dark brown sugar, 175ml of honey, 125ml of dark rum or Tia Maria, 100ml or orange juice, 1 teaspoon mixed spice, 3 tablespoons cocoa powder, 3 large or 4 medium eggs beaten, 150g plain flour, 75g ground almonds, ½ teaspoon baking powder, ½ teaspoon bread soda. Step 1: Preheat the oven to 150°C/gas mark 2 and prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a layer of baking parchment. Step 2: Put the Gem fruit cake mix with chocolate, butter, sugar, honey, orange juice, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts. Step 3: Simmer the mixture for 10 minutes, then take off the heat and leave to stand for 30 minutes. Step 4: When the 30 minutes are up it will have cooled a little. Add the beaten eggs, flour, ground almonds, baking powder and bread soda, and stir with a wooden spoon or spatula to combine. Step 5: Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾ - 2 hours, by which time the tip of the cake should be firm but will have a shiny, sticky look. If you insert a cake tester or skewer into it, the cake will still be a little gooey in the middle. Step 6: Allow to cool in its tin on a wire cooling rack. Serving suggestion: Warm for 30 seconds in the microwave and serve with vanilla ice cream. To store: The cake can be eaten immediately, but to store wrap in greaseproof paper then foil and pack in a cake tin. Keep in a cool place for up to twelve months.


Always read the label

Chocolate 100g (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring) (contains soya) (14%), raisins 100g (raisins, sunflower oil) (14%), sultanas 100g (sultanas, sunflower oil), currants 100g (currants, sunflower oil), diced apricots 70g (apricot, E220, sunflower oil), diced prunes 70g (prunes, potassium sorbate), cranberries 70g (cranberries, sugar, sunflower oil, cherries 60g (cherries, sugar, glucose-fructose syrup, acidity regulator: citric acid, preservative E220, E202, colour E127), mixed peel 60g (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator: citric acid), sulphur dioxide.

For allergens, please see ingredients in bold.

Free from:

Suitable for Vegetarians and Vegans

Advisory information:

For allergens see ingredients highlighted in bold. Packed in a factory which handles nuts and seeds. Safety Advice: We aim to ensure that all stalks and stones are removed but the process does not allow an absolute guarantee of this.

Remember to:

We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.