Chocolate Fruitcake Non Alcholic
Indulge in the rich decadence of this Chocolate Fruitcake Non-Alcoholic—a moist, crowd-pleasing treat that perfectly balances the comforting flavors of cocoa, dried fruits, and crunchy nuts. Featuring a luscious combination of semi-sweet chocolate chips, raisins, apricots, and cranberries, this fruitcake is a modern twist on a holiday classic, made even more approachable without the use of alcohol. With a soft, tender crumb enhanced by creamy butter, warm brown sugar, and a hint of vanilla, this cake is as easy to make as it is irresistible. Whether served at festive gatherings or as a cozy dessert with tea, this streamlined recipe is ready in just over an hour and ensures 12 generous servings of chocolaty goodness. Perfect for those seeking a festive, non-alcoholic alternative to traditional fruitcake, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 1.5 cups Chopped dried fruits (e.g., raisins, apricots, cranberries)
- 0.75 cups Chopped nuts (e.g., walnuts, pecans, almonds)
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (165°C) and grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, cream the softened butter and brown sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the sifted dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped dried fruits, nuts, and chocolate chips using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the chocolate fruitcake as is or lightly dust with powdered sugar for decoration.
Nutrition Facts
Calories |
4892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.6 g | 317% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 649.6 g | 236% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 398.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 807 mg | 62% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3822 mg | 81% | |
*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.
