Chocolate Fruitcake

This decadent Chocolate Fruitcake is a holiday classic that reimagines the traditional dense loaf with deep cocoa flavors and a luxurious texture. Loaded with a medley of dried Calimyrna figs, prunes, peaches, and dates, the fruit is plumped in dark rum for an intense, boozy warmth. The batter itself is rich with bittersweet chocolate and butter, creating a tender crumb that contrasts beautifully with the chewy dried fruit and crunchy walnuts. Finished with a sweet rum glaze and a drizzle of dark chocolate, this cake improves with age, making it perfect for gifting or enjoying over the festive season. It&# 226;ÂÂs a sophisticated dessert that balances sweetness with complex, spiced notes.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 66.6

Dietary: Vegetarian

Description

This decadent Chocolate Fruitcake is a holiday classic that reimagines the traditional dense loaf with deep cocoa flavors and a luxurious texture. Loaded with a medley of dried Calimyrna figs, prunes, peaches, and dates, the fruit is plumped in dark rum for an intense, boozy warmth. The batter itself is rich with bittersweet chocolate and butter, creating a tender crumb that contrasts beautifully with the chewy dried fruit and crunchy walnuts. Finished with a sweet rum glaze and a drizzle of dark chocolate, this cake improves with age, making it perfect for gifting or enjoying over the festive season. It&# 226;ÂÂs a sophisticated dessert that balances sweetness with complex, spiced notes.

Ingredients

1 1/2 cup Calimyrna figs; stemmed,

Directions

1
Position a rack in the center of the oven and preheat to 325ÃÂ°F (165ÃÂ°C).
2
Generously butter a 12-cup bundt pan, then dust it with cocoa powder, tapping out any excess.
3
In a large bowl, combine the diced figs, prunes, peaches, dates, and rum. Let stand for 30 minutes, stirring occasionally, to plump the fruit.
4
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
5
In a food processor, finely grind the brown sugar and chopped bittersweet chocolate until well combined.
6
In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy.
7
Add the sugar-chocolate mixture in three additions, beating well after each addition until blended (the mixture will appear grainy).
8
Add eggs one at a time, beating well after each addition until fully incorporated.
9
Using a rubber spatula, fold in one-third of the dry ingredients until just combined.
10
Mix in half of the mincemeat.
11
In a separate bowl, toss the remaining dry ingredients with the walnuts to coat evenly, then add this mixture to the dried fruit and rum mixture.
12
Fold the fruit-nut mixture into the batter until just combined.
13
Spoon the batter into the prepared bundt pan, spreading it evenly.
14
Bake for about 1 hour and 30 minutes, or until a tester inserted near the center comes out with just a few crumbs attached. Cover loosely with foil if the top browns too quickly.
15
Let the cake stand in the pan for 20 minutes.
16
Turn the pan over onto a cooling rack, let it stand for 3 minutes, then gently lift off the pan.
17
Cool the cake completely on the rack.
18
For the rum glaze: Combine corn syrup and rum in a small bowl.
19
Place the cooled cake on a serving plate and brush the rum glaze over the entire surface.
20
Double-wrap the cake in foil and store at room temperature for at least 2 days to allow flavors to meld (can be refrigerated for up to 3 months; bring to room temperature before serving).
21
For the chocolate glaze: Stir the chocolate and butter in a heavy small saucepan over low heat until melted and smooth.
22
Cool the chocolate glaze for 15 minutes until slightly thickened.
23
Drizzle the chocolate glaze over the top of the cake in a decorative pattern.
24
Garnish with strips of orange peel and serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 66.6kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 17.1g6%
Dietary Fiber 2.6g11%
Sugars 14.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, fruitcake, rum, dried fruit, walnuts, holiday dessert, baking, figs, prunes, dates, cocoa, bundt cake, glaze, christmas, gift, moist cake, spiced, mincemeat, orange peel, rich dessert

Read it online: https://www.chefs-mate.com/recipe/chocolate-fruitcake/