Decadent Chocolate Cherry Fruitcake
Submitted by vegedobe
A chocolate cherry fruitcake made easy with quick-bread mix, maraschino cherries, pecans, chocolate chips, and a splash of kirsch. Fruitcake even skeptics will love.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
2 hrsForget everything you think you know about fruitcake. This one is loaded with chocolate chips, maraschino cherries, and pecans, and it starts with a quick-bread mix for foolproof results.
A splash of kirsch (cherry brandy) ties the chocolate and cherry flavors together with a boozy warmth that’s subtle but unmistakable.
Stir the whole thing together by hand, pour it into a loaf pan, and let the oven do the rest.
This is the fruitcake that converts fruitcake haters.
Kitchen Tips
- Drain the maraschino cherries well and pat them dry to avoid adding extra moisture to the batter
- A toothpick in the center should come out clean; the baking time ranges widely (65-80 minutes) so start checking early
- Wrap the cooled loaf tightly and let it sit overnight before slicing for the cleanest cuts
Ingredients
Directions
To prepare fruitcake: Preheat oven to 350℉ (180℃).
Grease and flour bottom of one 8-by-4-inch loaf pan, one 9×5-inch loaf pan.
In large bowl, combine quick-bread mix, pecans, cherries, chocolate chips, ¾ cup water, kirsch, oil and egg.
Stir by hand until mix is moistened.
Pour into prepared pan.
Bake until toothpick inserted in center comes out clean (65 to 80 minutes).
Let cool 15 minutes.
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