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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1 lb Butter -=OR=-
1 lb Margarine; softened
1 lb Dark brown sugar;
12 lg Eggs;
3 1/2 c All-purpose flour;
1 ts Baking powder;
2 ts Cinnamon;
1 ts Mace;
1/2 ts Ground cloves;
1/4 c Brandy;
4 oz Bittersweet chocolate;
-melted cooled
1 lb Seedless raisins;
1 lb Currants;
1 lb Candied cherries; cut into
-pieces
1 1/2 c Candied pineapple; diced
-coarsely
1/2 c Citron; diced
1/4 c Candied lemon; rind diced
1/4 c Candied orange rind; diced
1 lb Pecans; coarsely chopped
1 lb English walnuts; coarsely
-chopped
1 1/2 c All-purpose flour;
PREHEAT OVEN TO 200 DEGREES
Makes one(10-10″ tube pan PLUS any one of the following combinations
two(2)-9×5″ loaf pans OR two(2)-6x5x4″ foil bakers (available in many
stores). 4-4″ square foil bakers
Grease tube pan and 9″ loaf pans and line bottoms with greased brown
paper or with parchment. If using smaller foil loaf pans, grease or
spray with vegetable shortening spray.
Cream butter until light in color. Add sugar and continue to mix
until thoroughly creamed. Add eggs one at a time, beating well after
each addition. Sift 3-1/2 cups of flour with baking powder and
spices and add to batter, mixing well. Blend in brandy and melted
chocolate.
Combine fruits and nuts in large bowl and add 1-1/2 cups of flour,
mixing with hands until all flour is used and fruits and nuts are
well coated. Add to cake batter and mix thoroughly.
Pour into prepared pans and bake for th following lengths of time, or
until cake tester comes out clean; tube pan, 2 hours, 45 minutes; 9″
loaf pan, 2 hours, 15 minutes; 6″ loaf pan, 2 hours, 15 minutes; 4″
loaf pan, 1 hour, 15 minutes.
When cakes are done, allow to cook on racks in pans. Remove and wrap
each cake in brandy soaked cheesecloth or other soft cloth. Wrap in
foil or plastic or place in tightly covered cloth. Store in a cool
place, adding a bit of brandy to the cloth (not yourself) ever week
or ten day to age the cakes properly.
Yields
1 cake
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