Ingredients for Rich Chocolate Drambuie Fruitcake
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How to Make Rich Chocolate Drambuie Fruitcake
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate the tops of the cakes with extra chopped pecans or cherries, if desired.
- 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.
- 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
