Chocolate Chip Fruitcake
A rich fruitcake loaded with dates, candied cherries, pecans, and chocolate chips, offering a delightful combination of sweetness and crunch, perfect for festive occasions or teatime treats.
Ingredients
Instructions
- Blend all ingredients together until well combined.
- Pour the mixture into a greased loaf pan lined with wax paper, then grease the paper.
- Bake in a 325°F (163°C) oven for 1 1/4 to 1 1/2 hours.
- Allow the cake to cool for 30 minutes.
- Remove from the pan and peel away the wax paper.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have pecans, walnuts or almonds can work as a substitute. Ensure all ingredients are at room temperature for better blending. Avoid overmixing to keep the cake light. To enhance moisture, you can add a splash of orange juice or a teaspoon of vanilla extract.
Serving Suggestions
This fruitcake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of tea or coffee for a cozy treat. It also makes a fantastic dessert alongside Puffed Wheat Balls, creating a delightful dessert platter.
Storage & Reheating
Store leftover chocolate chip 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 enjoy, simply slice and serve at room temperature, or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Fruitcake contains roughly 553 calories, with 10g protein, 73g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (25% of the Daily Value), protein (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium and potassium. It also contributes 7g of dietary fiber toward your daily target.
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 a different type of dried fruit in this recipe?
Absolutely! You can substitute dried apricots, raisins, or cranberries for the dates or cherries. Just make sure to chop larger fruits into smaller pieces to ensure even distribution in the batter.
How do I know when the fruitcake is done baking?
The fruitcake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last part of baking.
Can I freeze the chocolate chip fruitcake?
Yes, you can freeze the fruitcake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe bag. It will keep well in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
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).