Chocolate Fruitcakes

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Servings: 4 Difficulty: Intermediate
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Rich, dense holiday loaves studded with candied fruits and nuts, bound together with melted chocolate for a decadent treat.
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These Chocolate Fruitcakes are a luxurious twist on the traditional holiday classic, offering a dense, moist texture that improves with age. The deep, bittersweet flavor of melted semisweet chocolate binds together an abundance of candied cherries, pineapple, and crunchy walnuts and pecans. This rich dessert is perfect for festive gatherings, gift-giving, or as a sophisticated accompaniment to afternoon tea. The recipe requires patience, as the cakes must chill for several hours to set properly, resulting in a firm slice that holds its shape beautifully. It’s an indulgent, vegetarian-friendly treat that feels both nostalgic and uniquely elegant.

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Chocolate Fruitcakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1191.6

Description

These Chocolate Fruitcakes are a luxurious twist on the traditional holiday classic, offering a dense, moist texture that improves with age. The deep, bittersweet flavor of melted semisweet chocolate binds together an abundance of candied cherries, pineapple, and crunchy walnuts and pecans. This rich dessert is perfect for festive gatherings, gift-giving, or as a sophisticated accompaniment to afternoon tea. The recipe requires patience, as the cakes must chill for several hours to set properly, resulting in a firm slice that holds its shape beautifully. It&# 226;€™s an indulgent, vegetarian-friendly treat that feels both nostalgic and uniquely elegant.

Ingredients

Directions

  1. Melt butter and chocolate squares in a heavy saucepan over low heat, stirring frequently until smooth.
  2. Remove the mixture from heat and allow it to cool for about 15 minutes.
  3. Stir in 1 1/4 cups of sugar until fully incorporated.
  4. Add 3 large eggs one at a time, stirring well after each addition to ensure emulsification.
  5. Mix in 1 cup of all-purpose flour and 1/4 teaspoon of salt until just blended.
  6. Fold in 1 cup of halved red candied cherries, 1 cup of 1/2-inch green candied pineapple wedges, 3/4 cup walnut halves, and 3/4 cup pecan halves.
  7. Spoon the batter evenly into 4 greased and floured 5 3/4 x 3 1/4 x 2-inch loaf pans.
  8. Bake at 350ðF (177ðC) for 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Cool the loaves in the pans on wire racks for 10 minutes.
  10. Remove from pans and continue cooling completely on wire racks.
  11. Wrap each cake tightly in heavy-duty plastic wrap and refrigerate for at least 8 hours before slicing to allow flavors to meld and texture to set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1191.6kcal
% Daily Value *
Total Fat 86.4g133%
Saturated Fat 40.2g202%
Cholesterol 0.0mg0%
Sodium 651.0mg28%
Total Carbohydrate 89.0g30%
Dietary Fiber 16.5g66%
Sugars 69.1g
Protein 7.7g16%

* 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, holiday dessert, christmas cake, candied fruit, pecans, walnuts, semisweet chocolate, loaf cake, make ahead, vegetarian dessert, fruitcake recipe, rich chocolate, gift baking, festive treat, moist cake, candied cherries, pineapple, traditional baking, indulgent dessert
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