Chocolate Fruitcake

Maksim Gusarov/shutterstock



1/2 cup dried cherries
1/2 cup golden raisins
1/2 cup (1 stick) butter
1 cup sugar
1/4 cup cocoa powder
3 eggs, separated
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped nuts


1. Cover cherries and raisins in hot water and soak for 15 minutes.
2. Preheat oven to 325°F. Grease a 9-inch tube or Bundt pan, line with wax paper, and grease wax paper.
3. In a bowl, add butter and sugar and beat until creamy. Add cocoa powder, egg yolks, and vanilla and beat until smooth.
4. In a separate bowl, combine flour, baking powder, and cinnamon and whisk to blend. Beat the flour mixture into the cocoa mixture alternately with ½ cup of water, until smooth.
5. Beat egg whites until stiff and gently fold into the batter.
6. Drain cherries and raisins and stir them, along with nuts, into the batter.
7. Pour batter into prepared pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool and frost with chocolate or vanilla glaze.

Chocolate Glaze:

Vanilla Glaze


Makes 1 cake

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