Chocolate Cherry Fruitcake

[Guest guest]

Chocolate Cherry Fruitcake

 

 

2 nine-inch loaves

1 1/2 cups dried cherries (or cranberries)

1 1/2 cups red candied cherries (or other dried fruit)

1/4 cup + 6 tablespoons rum or brandy

1 1/2 cups unsalted butter

2 cups sugar

5 large eggs, at room temperature

2 1/2 cups flour

3/4 cups unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups buttermilk or plain yogurt (regular or low fat)

1 cup (6 ounces) chocolate chips

2 cups walnuts or pecans, toasted and coarsely chopped

 

 

 

Butter and flour two 9 " x 5 " loaf pans.

 

1. In a medium sized mixing bowl, mix together the dried cherries, candied

cherries and 1/4 cup of the

rum or brandy. Set aside for 1 hour.

 

2. Adjust the oven rack to the center of the oven and preheat to 350 degrees.

Either by hand, or with

an electric mixer, cream together the butter and sugar for 3 minutes, until

light and fluffy. Add the

eggs, one at a time, until completely incorporated (if using an electric mixer,

stop and scrape the

bowl once or twice).

 

3. In a separate bowl, sift together the flour, cocoa, baking soda and salt. Add

one-third of the dry

ingredients to the creamed butter mixture, beat briefly, then add the buttermilk

or yogurt, then the

remaining flour. Mix just until smooth.

 

4.Stir in the cherries (and any unabsorbed liquor) and the nuts.

 

5. Pour the batter in to pans and bake for 65-70 minutes, until a toothpick

inserted into the center

comes out clean.

 

6. While the cakes are warm, pour 3 tablespoons of rum or brandy over each cake.

Let cool in the pans

for 15 minutes, then turn out on a wire rack.

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!