Ingredients for Chocolate Fruitcake
- Mixed Candied Fruit
- Cherries
- Pineapple
- Golden Raisins
- Currants
- Dates
- 1/4 cup bourbon
- 1/2 cup molasses
- Mixed Nuts
- White Sugar
- Brown Sugar
- 4 large eggs
- Flour
- Baking Powder
- Cinnamon
- Nutmeg
- Allspice
- Unsweetened Chocolate
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How to Make Chocolate Fruitcake
- In a large bowl, combine 1 cup chopped candied cherries, 1 cup chopped dried apricots, 1 cup chopped raisins, 1 cup chopped dates, and 1/2 cup chopped pecans.
- Pour 1/4 cup bourbon and 1/2 cup molasses over the fruit mixture. Gently toss to coat. Cover and let stand overnight (or for at least 8 hours).
- Preheat oven to 300°F (150°C). Grease and flour two 9x5x3-inch loaf pans.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Melt 6 ounces of dark chocolate and let cool slightly. Add to the butter-sugar mixture, along with 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the soaked fruit and nuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 2 hours and 30 minutes to 3 hours, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
486g
Fat
23g
Carbs
54g
