CHOCOLATE CHERRY FRUITCAKE RECIPES
CHOCOLATE-CHERRY FRUITCAKE RECIPE - FOOD.COM
This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.
Total Time 1 hours 20 minutes
Prep Time 35 minutes
Cook Time 45 minutes
Yield 2 loaf pans
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180C.).
- A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
- To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
- Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
- In the bowl of a standing mixer, or by hand,.
- beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
- Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
- Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
- With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.
Nutrition Facts : Calories 2597.7, FatContent 125.8, SaturatedFatContent 55.8, CholesterolContent 424.9, SodiumContent 1671.2, CarbohydrateContent 325.4, FiberContent 16.9, SugarContent 240.5, ProteinContent 34.6
CHOCOLATE NUT FRUITCAKE | BETTER HOMES & GARDENS
This delicious fruitcake recipe is filled with candied red cherries, chocolate, and nuts for a moist dessert that's perfect for Christmas or any occasion.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside. In bowl combine cherries, apricots, raisins, and chocolate; set aside.
- In large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in orange juice and almond extract. Add flour, baking powder, and 1/8 teaspoon salt. Beat until just combined. Stir in fruit mixture, walnuts, and pecans. Spoon into prepared pan. Sprinkle with almonds.
- Bake for 1-1/2 hours, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store 8 hours or overnight before serving. Makes 16 servings.
Nutrition Facts : Calories 311 calories, CarbohydrateContent 41 g, CholesterolContent 51 mg, FatContent 16 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 78 mg, SugarContent 21 g
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