The best delicious Chocolate Fudge Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Fudge Fruitcake recipe today!
Hello my friends, this Chocolate Fudge Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Fudge Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Fudge Fruitcake.
What Makes This Chocolate Fudge Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Fudge Fruitcake.
Ready to make this Chocolate Fudge Fruitcake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Brandy 6 Butter
1 c Pineapple chunks 1 1/2 c Sugar
— candied 6 Eggs; separated
1/2 c Candied cherries 2 c Flour
— halved 1 ts Baking powder
1 c Raisins 3 c Pecans; coarsely
4 1 oz unsweetened chocolate -chopped
Squares
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 3:00
1. In a medium bowl, pour 1/2 cup brandy over pineapple chunks,
cherries, and raisins. Let stand 2 to 3 hours or overnight. Grease
two 9 x 5 x 3-inch loaf pans. Line with brown paper or parchment
paper and grease paper. Preheat oven to 250F.
2. Melt chocolate in a double boiler or in a microwave until melted
and smooth when stirred. Set aside to cool.
3. In a large bowl, beat together butter and 1 cup sugar with an
electric mixer on medium speed until light and fluffy, about 2 mins.
Beat in egg yolks, 2 at a time, beating well after each addition.
Beat in cooled chocolate until well blended.
4. Sift together flour and baking powder. Add to chocolate mixture
along with 1/4 cup brandy. Mix well. Stir in pecans and brandied
fruit mixture with its liquid.
5. In a a large bowl, beat egg whites with clean, dry beaters on high
speed until almost stiff. Gradually beat in remaining 1/2 cup sugar.
Beat until soft peaks form. Fold into chocolate batter. Turn batter
into prepared pans, dividing evenly and smoothing tops.
6. Place pans in oven. Set a shallow pan of water on a rack below
pans. Bake 2 1/2 hours (replenishing water as necessary), until a
cake tester inserted in center comes out clean. Let cakes stand 15
mins; then unmold. Pour 2 Tbs remaining brandy over each cake. Let
cool completely. Wrap cakes in plastic wrap, then overwrap in foil.
Store in refrigerator 3 to 4 weeks, sprinkling with additional brandy
2 or 3 times during aging period.
Yields
2 servings
Leave a Reply