Chocolate Cherry Fruitcake

Indulge in the luxurious decadence of Chocolate Cherry Fruitcake, a modern twist on the classic holiday staple. Bursting with rich cocoa flavor, plump dried cherries, creamy semi-sweet chocolate chips, and the satisfying crunch of pecans or walnuts, this moist and tender cake is a true festive delight. Infused with a hint of dark rum or bright orange juice, it offers a subtle, sophisticated depth that pairs beautifully with the warm notes of cinnamon. Perfectly balanced and easy to prepare, this fruitcake is baked to perfection in just about an hour, providing a showstopping centerpiece for any gathering. Serve it with a dusting of powdered sugar for an elegant finish, and enjoy a dessert that stays irresistibly fresh for days. Whether you're celebrating the holidays or craving a chocolaty treat, this updated fruitcake recipe is guaranteed to impress.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.5 cups cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.75 cups unsalted butter
• 1 cups granulated sugar
• 0.5 cups brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 0.75 cups buttermilk
• 1 cup dried cherries
• 0.75 cups semi-sweet chocolate chips
• 0.5 cups chopped pecans or walnuts
• 0.25 cups dark rum or orange juice
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan or an 8-inch round pan with parchment paper.

Step 2

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and ground cinnamon. Set aside.

Step 3

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Step 4

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5

Mix in the vanilla extract and rum (or orange juice) until well combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 7

Fold in the dried cherries, chocolate chips, and chopped nuts using a spatula, ensuring they are evenly distributed in the batter.

Step 8

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Optional: Dust the top of the cooled fruitcake with powdered sugar for a festive finish.

Step 12

Slice and serve! This fruitcake can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 10 days.

Nutrition Facts

Serving size	(1335.2g)

Amount per serving	% Daily Value*
Calories	4239.0

Total Fat 168.7g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 764.1mg	0%
Sodium 1520.8mg	0%
Total Carbohydrate 617.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 405.4g
Protein 64.7g	0%

Vitamin D 218.2IU	0%
Calcium 524.5mg	0%
Iron 19.5mg	0%
Potassium 1178.0mg	0%

*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.

Source of Calories

Fat: 35.7%

Protein: 6.1%

Carbs: 58.2%