Chocolate Cherry Fruitcake(With Chocolate Glaze)
A rich chocolate cherry fruitcake with a moist texture, infused with cherries and chocolate, topped with a glossy chocolate glaze—perfect for celebrations or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch fluted tube pan.
- In a bowl, stir together the flour, baking powder, and salt.
- Add chopped red glace cherries to the dry mixture and mix well with your hands to separate the cherry bits.
- Set aside.
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Add melted and cooled semi-sweet chocolate to the mixture and blend.
- Alternate adding the dry ingredients and milk in three parts each, blending well after each addition.
- Stir in miniature semi-sweet chocolate chips.
- Pour the batter into the prepared tube pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To enhance the flavor of your Chocolate Cherry Fruitcake, consider using high-quality semi-sweet chocolate for melting and chips. If you can't find red glace cherries, dried cherries or cranberries can be a great substitute, though they will alter the texture slightly. Ensure that your butter is at room temperature for easier creaming with sugar, which helps incorporate air for a lighter cake.
Serving Suggestions
This rich chocolate fruitcake can be served on its own or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added texture, consider serving alongside Mrs. Huff'S Nut Cake for a delightful dessert platter or coffee pairing.
Storage & Reheating
Once completely cooled, store the Chocolate Cherry Fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to three weeks. To reheat, slice the cake and microwave for about 15-20 seconds, or until warmed through, ensuring it retains its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cherry Fruitcake(With Chocolate Glaze) contains roughly 345 calories, with 4g protein, 34g carbohydrates, and 16g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate in this recipe?
Yes, you can experiment with different types of chocolate, such as dark chocolate or even white chocolate, but keep in mind that this will change the flavor profile. Dark chocolate will yield a richer taste, while white chocolate will add sweetness.
How can I prevent the cherries from sinking in the batter?
To prevent the cherries from sinking, make sure to coat them lightly in flour before adding them to the batter. This helps them stay suspended throughout the cake as it bakes, ensuring a more even distribution of fruit.
Is it possible to make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. You can bake it in advance and store it wrapped in plastic wrap. Just make sure to let it cool completely before wrapping to avoid condensation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).