Chocolate Fruitcake Recipe

This fruitcake has chocolate so it's doubly delicious.

Even those who don’t like fruitcake will want to try a bit of this fruitcake. This fruitcake recipe is made even better with dark chocolate chunks stirred in the batter. 

 
This chocolate fruitcake recipe is loaded with dried fruits, nuts, chocolate chunks, and brushed with rhum.
Photo by Majoy Siason

 

Chocolate Fruitcake Recipe

Rofel Balbuena
This fruitcake has chocolate so it's doubly delicious.
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Others
Servings 5

Ingredients
  

Chocolate Fruitcake Ingredients

  • 1 Cup unsalted butter softened
  • 1 Cup brown sugar
  • 1/2 Cup muscovado sugar
  • 1/4 Cup honey
  • 1/2 Cup Rum
  • 2 pieces oranges zested and juiced
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs beaten
  • 1 Cup all-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon baking powder
  • 200 Grams dark chocolate roughly chopped
  • 1/2 Cup cashews
  • 1/2 Cup almond slivers
  • 1/2 Cup walnuts roughly chopped
  • 1/4 Cup dried pineapples
  • 1/4 Cup dried cranberries
  • 1/4 Cup Dried Cherries
  • 1/4 Cup raisins
  • 1/4 Cup dried orange peels
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla flavoring
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • a pinch of Salt

Instructions
 

  • Preheat oven to 300 degrees F (150 degrees C). Grease and line 2 loaf pans with parchment paper.
  • In a pot over low heat, place butter, brown sugar, muscovado sugar, honey, brandy, orange juice, orange zest, cocoa powder, and dried fruits. Bring to a gentle simmer on low heat for 10 minutes. Then set aside for 30 minutes to cool down.
  • In a large bowl, sift flour, cinnamon powder, nutmeg powder, ginger powder, baking powder, salt, and baking soda. Set aside.
  • In another large bowl, beat together eggs and vanilla. Carefully add the fruit mixture and mix until well combined. Gradually add the dry ingredients.
  • Fold in the cashews, almond, walnuts and chopped chocolate. Pour batter evenly into the loaf pans, tapping out the air.
  • Bake in the preheated oven for 1 hour 30 minutes up to 2 hours or until a toothpick comes out clean. Remove from the oven and place in a wire rack to cool. Wrap and let flavors develop for 2 to 3 days before serving.
Keyword loaves
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