The best delicious Chocolate Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Fruitcake recipe today!
Hello my friends, this Chocolate Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Fruitcake.
What Makes This Chocolate Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Fruitcake.
Ready to make this Chocolate Fruitcake Recipe? Let’s do it!
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2 1/2 c Flour
1/4 c Cocoa
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/4 ts Cloves ground
1/2 c Butter
1 c Dark brown sugar
3 lg Eggs
3 lg Bananas mashed well
1/4 c Dark molasses
1 ts Vanilla
2 tb Rum
2 c Mixed candied fruit
1 c Candied orange
1 c Candied cherries halved
1 c Chopped dates
1 c Raisins
1 1/2 c Semi-sweet chocolate MINI
-chips
1/4 c Flour
Butter 2 – 9×5 loaf pans. Line bottoms with waxed paper and butter top of
waxed paper.
In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and
cloves. Thoroughly mix first 6 ingredients in bowl and set aside.
Mix and flour to coat last 7 ingredients. Set aside.
Thoroughly mix (but do not cream) butter and brown sugar. (processor is
fine)
Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix
well.
Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in
prepared loaf pans. Bake in preheated 350?F oven for 50 minutes.
Run knife around sides of pan to bottom. Remove from pans and cool on rack.
Cool 1/2 hour then put in plastic bag. Let rest one day before cutting.
This is a low, dense, rich, moist cake and often has a dent on top and
sometimes with a small crack.
NOTE! This cake can’t be tested for doneness because chocolate morsels are
fluid when baking is complete. DO NOT OVER BAKE!!
Yields
1 Servings
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