Top | Desserts

Chocolate Cherry Fruitcake

(recipe, Katie Hickey)

Introduction

This recipe is from David Lebovitz and is awesome. The fruitcake is good after a month (kept in the fridge and brushed occasionally with extra booze), but it's even better after a year, at which point it tastes like fudge. I recommend using amaretto for this cake, or a combo with whiskey.

Ingredients

  1. 1 (210g) dried cherries, well-chopped
  2. ½ cup Italian candied cherries, well chopped
  3. ¼ cup (60ml) plus 6 tablespoons (90ml) rum, whisky, or amaretto or kirsch
  4. 1¼ cups (170g) all-purpose flour
  5. ½ cup (50g) unsweetened cocoa powder (Dutch-process or natural)
  6. ½ tsp. salt
  7. ½ tsp. baking soda
  8. ½ tsp. baking powder
  9. 10 Tbsp. (140g) butter (salted or unsalted), at room temperature
  10. 2 cups (400g) sugar
  11. 2 large eggs, at room temperature
  12. 1 egg yolk
  13. 1 tsp. vanilla extract
  14. ⅔ cup (180g) buttermilk or plain yogurt (regular or low-fat)
  15. 1 cup (135g) almonds or hazelnuts, toasted and finely-chopped
  16. ¾ cup (120g) chocolate chips

Steps

  1. 1. A day or so before you make the cake, toss all of the cherries in ¼ cup of liquor. Cover, and let macerate.
  2. 2. To bake the cakes, grease two 9-inch (23 cm) loaf pans and line the bottoms with parchment paper or dust with cocoa powder. Preheat the oven to 350F (180C).
  3. 3. Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
  4. 4. In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
  5. 5. Mix in one-third of the flour/cocoa mixture, then half of the yogurt or buttermilk. Then mix in another third of the dry ingredients, then the rest of the yogurt. Finally add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries. (Which should have absorbed all the liquid. If not, add that as well.)
  6. 6. Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let stand on the countertop for about 15 minutes.
  7. 7. With a skewer, poke 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.