Rich Chocolate Drambuie Fruitcake
Indulge in the decadent allure of this Rich Chocolate Drambuie Fruitcake, a luxurious twist on the classic holiday treat. Packed with bittersweet dark chocolate, a medley of mixed dried fruits, glacé cherries, and crunchy nuts, this fruitcake is elevated with a generous splash of Drambuie liqueur for a hint of honeyed whisky sophistication. The rich, moist texture of the cake comes from a blend of ground almonds and warm melted chocolate, while a dusting of cocoa powder deepens its chocolatey essence. Carefully baked to perfection, this dessert is ideal for festive gatherings or as a make-ahead gift, with its flavors intensifying after being wrapped and rested. Perfectly balanced between indulgence and tradition, this fruitcake is a show-stopping centerpiece for any holiday spread.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (at least 70% cocoa)
- 200 grams Unsalted butter
- 175 grams Brown sugar
- 4 large Eggs
- 150 grams All-purpose flour
- 100 grams Ground almonds
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 300 grams Mixed dried fruits (raisins, currants, chopped apricots, etc.)
- 100 grams Glacé cherries (halved)
- 100 grams Pecans or walnuts (chopped)
- 120 milliliters Drambuie liqueur
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 150°C (300°F) and line a 20cm (8-inch) round cake tin with parchment paper. Grease the parchment to prevent sticking.
Roughly chop the dark chocolate and melt it with the butter in a heatproof bowl over a pot of simmering water (or in the microwave in short bursts). Stir until smooth, then set aside to cool to room temperature.
In a large mixing bowl, beat the brown sugar and eggs together until light and fluffy using an electric mixer, about 2-3 minutes.
Gradually pour in the cooled chocolate mixture while continually beating until well combined. Add the vanilla extract and mix briefly.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the ground almonds.
Gradually fold the dry ingredients into the wet batter using a spatula until just combined.
Add the mixed dried fruits, glacé cherries, and chopped nuts to the batter. Pour in the Drambuie liqueur and fold gently until everything is evenly distributed.
Spoon the batter into the prepared tin and smooth the surface with the back of a spoon or spatula.
Bake in the preheated oven for 2 hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too much, cover it loosely with foil halfway through baking.
Once baked, remove the cake from the oven and let it cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Optionally, brush the surface of the cooled cake with additional Drambuie for extra flavor. Wrap it tightly in parchment paper, then foil, and allow the flavors to mature for at least 24 hours before serving.
Nutrition Facts
Calories |
6693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.5 g | 506% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 718.4 g | 261% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 587.1 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 972 mg | 75% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 6020 mg | 128% | |
*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.
