Chocolate Cherry Fruitcake Recipes

CHOCOLATE CHIP CHERRY FRUITCAKE LOAF

Chocolate Chip Cherry Fruitcake Loaf image

This is my version of a recipe originally found in an old issue of Taste of Home magazine. I make this each year and it is always a hit. My family likes this particular version because only contains fruit & nuts they like(cherries, dates or raisins and pecans)plus chocolate chips - no tangy sour bits of rind and also no alcohol so children can enjoy this as well. You also don't need to make this too far in advance as it requires no aging - I make this the day before Christmas Eve and serve it as part of our holiday meal. You can substitute any finely chopped nut you prefer for the pecans if they are not available in your area. They should be chopped finely, but still have some texture - do not use ground nuts. Prep time assumes you have already shelled and chopped your nuts. Cook time is 1 1/4-1 1/2 hours.

Provided by HeatherFeather

Categories Dessert

Time 1h30m

Yield 10 slices approximately

Number Of Ingredients 10

Ingredients

3 large eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup finely chopped pecans (measure after chopping)
1 cup raisins or 1 cup sultana
1 cup candied red cherries, halves (also known as glazed fruitcake cherries)
1 cup semi-sweet chocolate chips
5 -6 extra candied red cherries, halves,to taste,for garnishing the top of the loaf

Steps:

Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
Beat eggs and sugar in a large bowl until well combined.
In another large bowl, combine flour, baking powder, and salt.
Add flour mixture to egg mixture and mix well.
Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
Pour into a greased 9x5" loaf pan(mixture will be very thick).
Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.

Nutrition Facts : Calories 364.9, Fat 14.6, SaturatedFat 4.2, Cholesterol 55.8, Sodium 136.6, Carbohydrate 57.9, Fiber 3.7, Sugar 39, Protein 5.9

CHOCOLATE-CHERRY FRUITCAKE

Chocolate-Cherry Fruitcake image

This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.

Provided by FLUFFSTER

Categories Dessert

Time 1h20m

Yield 2 loaf pans

Number Of Ingredients 16

Ingredients

1 1/2 cups dried cherries, well chopped
1/4 cup whiskey or 1/4 cup Amaretto, plus
6 tablespoons whiskey or 6 tablespoons Amaretto
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter, at room temperature (salted or unsalted)
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk (regular or low-fat) or 2/3 cup plain yogurt (regular or low-fat)
1 cup walnuts, pecans or 1 cup almonds, toasted and finely chopped
3/4 cup chocolate chips

Steps:

Preheat oven to 350°F (180C.).
A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
In the bowl of a standing mixer, or by hand,.
beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.

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