Prepare to embark on a culinary journey that will transform your perception of fruitcake forever! Judy Rosenberg's Chocolate Fruitcake is not your ordinary holiday dessert – it's a decadent masterpiece that combines rich dark chocolate, sweet dried fruits, and crunchy walnuts into an irresistible treat that will have everyone begging for seconds. Whether you're a fruitcake skeptic or a dessert enthusiast, this recipe promises to revolutionize your baking game and become an instant family favorite.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups mixed dried fruits
- 1 cup walnuts, chopped
- 1 cup dark chocolate, melted
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch bundt pan or deep cake pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, combine the mixed dried fruits and chopped walnuts. Toss the fruits and nuts with 1/4 cup of the all-purpose flour to prevent them from sinking during baking.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Melt the dark chocolate using a double boiler or microwave, stirring until smooth. Allow to cool slightly, then fold into the butter mixture.
- In a separate bowl, sift together the remaining flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the vanilla extract, dried fruit, and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean. Check at
- 5 hours to prevent over-browning.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, wrap in plastic wrap or store in an airtight container. The cake's flavor will develop and improve over 1-2 days.
Tips
- Fruit and Nut Prep: Tossing dried fruits and nuts in flour prevents them from sinking to the bottom of the cake during baking.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Chocolate Melting: Use low, gentle heat when melting chocolate to prevent burning and maintain a smooth consistency.
- Don't Overmix: Fold ingredients gently to keep the cake tender and prevent a tough, dense texture.
- Cooling is Key: Allow the cake to cool completely before storing to develop deeper, richer flavors.
- Storage Tip: This fruitcake actually improves with age – wrap it tightly and let it sit for 1-2 days before serving for maximum flavor intensity.
- Serving Suggestion: Serve slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
