
Rich Chocolate Fruit Cake
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Yields:
20
Change up the fruit cake this year by giving it a rich chocolate flavor. Spreading chocolate ganache over the cake completes the transformation.
From: Delish A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!
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Ingredients
Fruit Cake
- 1 3/4 lb. canned pitted black cherries in syrup
- 1 cup dark raisins
- 3/4 cup finely chopped pitted dried dates
- 1/2 cup golden raisins
- 1/2 cup finely chopped pitted prunes
- 1 cup dried figs
- 1 cup marsala wine
- 1 cup pecans
- 1 1/2 stick butter
- 2 tsp. finely grated orange rind
- 1 1/4 cups firmly packed dark brown sugar
- 3 eggs
- 1 1/4 cups all-purpose flour
- 1/2 cup self-rising flour
- 2 Tbsp. cocoa powder
- 2 tsp. pie spice
- 3 oz. semi-sweet chocolate
Ganache
- 7 oz. semi-sweet chocolate
- 1/2 cup heavy cream
Directions
- Step 1Drain cherries; reserve 1/3 cup syrup. Quarter cherries. Combine cherries with remaining fruit, 3/4 cup of the Marsala, and reserved cherry syrup in large bowl. Cover; stand overnight.
- Step 2Preheat oven to 300 degrees F. Grease deep 9-inch round cake pan; line with two layers of parchment paper, extending paper 2 inches over edge of pan.
- Step 3Process half the nuts until ground finely; chop the remaining nuts coarsely.
- Step 4Beat butter, rind, and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; stir in sifted dry ingredients, chocolate, and ground and chopped nuts. Spread mixture into pan.
- Step 5Bake cake about 3 hours. Brush hot cake with remaining marsala, cover with foil; cool in pan.
- Step 6Make ganache: Stir ingredients in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about 20 minutes or until spreadable.
- Step 7Spread cake with ganache; top with chocolate decoration (see tips below). Dust with sifted confectioners' sugar to serve, if you like.
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