Forktionary

Rich Chocolate Drambuie Fruitcake Recipe

Indulge in this decadent Rich Chocolate Drambuie Fruitcake, a beloved recipe from Better Homes & Gardens magazine! This show-stopping dessert features a rich blend of dark chocolate, exotic fruits soaked in Drambuie, and crunchy pecans, all baked to perfection. Prepare to impress your family and friends with this unforgettable holiday treat – guaranteed to be a winner!

Prep Time 60 mins
Cook Time 240 mins
Calories 1957.2 kcal
Protein 56g
Rating 5.0 (1 Reviews)
Rich Chocolate Drambuie Fruitcake 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rich Chocolate Drambuie Fruitcake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rich Chocolate Drambuie Fruitcake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rich Chocolate Drambuie Fruitcake

  1. Combine 2 cups of mixed dried fruits (such as currants, raisins, cranberries) with 1 cup Drambuie, 1/2 cup honey, and the zest of 1 lemon. Mix well, cover, and let stand overnight.
  2. Grease a 6-hole Texas muffin pan and line the base and sides of a deep 25cm round or 19cm square cake pan with 2 layers of baking paper, extending the paper 5cm above the pan edges.
  3. Cream together 2 cups (4 sticks) softened unsalted butter and 2 cups granulated sugar in a large bowl using an electric mixer until light and fluffy. Add 4 large eggs one at a time, beating well after each addition.
  4. Gently stir in the fruit mixture from step 1, 1 cup semi-sweet chocolate chips, 1 cup chopped pecans, then half of 2 1/2 cups all-purpose flour and 1/2 cup unsweetened cocoa powder. Mix until just combined. Stir in the remaining flour and cocoa.
  5. Divide the batter evenly, placing approximately 3/4 cup of mixture into each hole of the muffin pan and the remaining batter into the prepared cake pan.
  6. Decorate the tops of the cakes with extra chopped pecans or cherries, if desired.
  7. Bake the muffins at a very low oven temperature (250°F/120°C) for 1 hour and 30 minutes. Bake the cake at a slow oven temperature (275°F/135°C) for 3 hours.
  8. Once baked, brush the warm cakes with the remaining Drambuie and cover tightly with foil to retain moisture.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

819g

Fat

146g

Carbs

117g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes European American Southern Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Occasion Fruit Holiday Event 4 Hours Or Less