Michael’s Favorite Chocolate Fruitcake
A country inn recipe for Michael’s Favorite Chocolate Fruitcake.
Ingredients
- 1 1/2 cups raisins
- 3/4 cup candied red cherries, halved
- 3/4 cup candied green cherries, halved
- 1/3 cup mixed fruit peel, chopped
- 3/4 cup dark rum
- 2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 7 oz. bittersweet chocolate
- 3/4 cups butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1/2 cup milk
- 1 1/2 tsp. vanilla
- 3/4 cups whole blanched almonds
Instructions
- 1
Preheat oven to 325F and grease 6 small loaf pans.
- 2
Combine raisins, cherries, and peel in large mixing bowl. Stir in rum. Set aside to marinate.
- 3
Combine flour, baking powder and salt. Set aside.
- 4
Melt chocolate in double boiler over gently boiling water.
- 5
Beat butter and sugar together in mixing bowl until creamy.
- 6
Beat in eggs one at a time.
- 7
Gradually beat in milk and vanilla, followed by melted chocolate.
- 8
Drain fruit, adding rum to batter.
- 9
Gradually beat in dry ingredients.
- 10
Fold in fruit and almonds.
- 11
Spoon into pans, distributing evenly.
- 12
Bake 40 to 45 minutes or until cake tester inserted into center comes out clean.
- 13
Cool on wire racks before removing from pans.
- 14
Brush with additional rum.
- 15
Wrap in cheesecloth, then foil.
- 16
Age for two weeks to allow the flavors to mature.