Chocolate Fruit Cake(Makes 4 Pounds)
A rich, fruity chocolate cake packed with dried fruits, nuts, and wafer crumbs, perfect for special occasions or holiday celebrations, offering a delightful combination of flavors.
Ingredients
Instructions
- Rinse and drain the raisins.
- Rinse apricots and chop them.
- Combine raisins, chopped apricots, walnuts, and candied fruits in a bowl.
- Dice marshmallows and combine with evaporated milk, grated orange rind, and vanilla.
- Add vanilla wafer crumbs and mix well.
- Mix in the fruit and nut mixture.
- Pack the mixture into an oiled tube pan or gelatin mold.
- Cover with waxed paper or aluminum foil.
- Chill in the refrigerator for one week or longer before serving.
Tips & Substitutions
For a twist on texture, consider using pecans instead of walnuts or adding a dash of cinnamon for extra warmth. If you prefer a less sweet cake, reduce the number of marshmallows or substitute with a sugar-free version. Ensure the fruit is well-drained to avoid excess moisture, which can lead to a soggy cake. This recipe is versatile, allowing for substitutions with other dried fruits or nuts.
Serving Suggestions
This chocolate fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For an elegant touch, serve it alongside a cup of tea or coffee. Consider presenting it with a fruit compote or drizzling with chocolate sauce for an extra layer of flavor. It also complements the richness of Butterscotch Pudding Or Pie Filling.
Storage & Reheating
Store the chocolate fruit cake wrapped tightly in plastic wrap or foil in the refrigerator for up to two weeks. It can also be frozen for up to three months. To serve, simply slice off pieces as needed, allowing them to come to room temperature for the best flavor. There's no need to reheat this cake, as it's best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fruit Cake(Makes 4 Pounds) contains roughly 938 calories, with 15g protein, 172g carbohydrates, and 20g fat. It is an excellent source of iron (118% of the Daily Value), vitamin A (74% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 722mg per serving (31% 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 dried fruit?
Fresh fruit is not recommended as it contains more moisture, which can affect the cake's texture and shelf life. Stick with dried fruits like apricots and raisins for the best results. If you want a fresher flavor, consider using a bit of zest or extract to enhance the overall taste without adding moisture.
How can I make this recipe gluten-free?
To make a gluten-free chocolate fruit cake, substitute the vanilla wafer and chocolate cookie crumbs with gluten-free alternatives. Look for gluten-free cookie crumbs or make your own by grinding gluten-free cookies. Always double-check ingredient labels to ensure all components are suitable for a gluten-free diet.
What can I do if my cake is too sweet?
If you find the cake too sweet, consider reducing the amount of marshmallows or using unsweetened chocolate cookie crumbs. You can also balance the sweetness by serving it with a tangy yogurt or a citrus glaze, which can help cut through the richness of 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).