Chocolate Fruit Cake
A rich chocolate fruit cake featuring moist texture, sweet dried fruits, nuts, and a hint of orange, perfect for festive occasions or special gatherings.
Ingredients
Instructions
- Cream butter, brown sugar, and orange extract until smooth.
- Add eggs one at a time, blending well after each addition.
- Mix in the cooled melted semi-sweet chocolate.
- Sift together flour, baking powder, soda, and salt.
- Alternately add the dry ingredients and water to the creamed mixture, starting and ending with dry ingredients.
- Fold in mixed fruit and nuts.
- Pour batter into a greased and floured 9-inch tube pan.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a splash of coffee to enhance the chocolate taste. If you don’t have nuts on hand, you can substitute with seeds like sunflower or pumpkin seeds. To make this a gluten-free dessert, use a gluten-free flour blend. Ensure the butter is softened for easier creaming with the sugar and orange extract.
Serving Suggestions
This chocolate fruit cake is delightful on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, serve alongside a refreshing Yogurt Russian Dressing salad or a slice of Favorite Christmas Cake during holiday gatherings.
Storage & Reheating
Store any leftover chocolate fruit cake in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life of up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fruit Cake contains roughly 403 calories, with 6g protein, 71g carbohydrates, and 12g fat. It is a good source of calcium (19% of the Daily Value), iron (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 fresh fruit instead of mixed fruit?
Yes, you can use fresh fruit instead of mixed fruit. Just ensure that the fruit is chopped into small pieces and that you adjust the amount if it is particularly juicy to avoid adding excess moisture to the batter.
Is it possible to make this cake in advance?
Absolutely! This chocolate fruit cake can be made a day or two in advance. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container to maintain its moisture and flavor until you're ready to serve.
What can I use as a substitute for eggs?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit until it thickens. This will help bind the ingredients in the cake.
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).