Chocolate Fruitcake Recipe

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.