Chocolate Cherry Fruitcake
Indulge in the luxurious decadence of Chocolate Cherry Fruitcake, a modern twist on the classic holiday staple. Bursting with rich cocoa flavor, plump dried cherries, creamy semi-sweet chocolate chips, and the satisfying crunch of pecans or walnuts, this moist and tender cake is a true festive delight. Infused with a hint of dark rum or bright orange juice, it offers a subtle, sophisticated depth that pairs beautifully with the warm notes of cinnamon. Perfectly balanced and easy to prepare, this fruitcake is baked to perfection in just about an hour, providing a showstopping centerpiece for any gathering. Serve it with a dusting of powdered sugar for an elegant finish, and enjoy a dessert that stays irresistibly fresh for days. Whether you're celebrating the holidays or craving a chocolaty treat, this updated fruitcake recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups buttermilk
- 1 cup dried cherries
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups chopped pecans or walnuts
- 0.25 cups dark rum or orange juice
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan or an 8-inch round pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and ground cinnamon. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the vanilla extract and rum (or orange juice) until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the dried cherries, chocolate chips, and chopped nuts using a spatula, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top of the cooled fruitcake with powdered sugar for a festive finish.
Slice and serve! This fruitcake can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 10 days.
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 617.8 g | 225% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 405.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 524 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
