Holiday Chocolate Fruitcake
Yield
1 cakePrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
orange juice
|
|
| 1 ½ | cups |
candied cherries
red, coarsely chopped |
*
|
| 1 | cup |
golden raisins
|
|
| 1 | cup |
pecans
|
|
| 1 | tablespoon |
brandy
|
|
| 1 | teaspoon |
rum extract
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
orange juice
|
|
| 355 | ml |
candied cherries
red, coarsely chopped |
*
|
| 237 | ml |
golden raisins
|
|
| 237 | ml |
pecans
|
|
| 15 | ml |
brandy
|
|
| 5 | ml |
rum extract
|
* |
Directions
Heat oven to 300℉ (150℃).
Grease and flour 10 inch tube pan.
In large mixer bowl, beat cream cheese, butter and sugar until blended.
Add eggs, 1 at a time, beating until light and fluffy.
Stir together 2 cups flour, cocoa, baking powder and salt; add to cream cheese mixture, alternately with orange juice, beating well.
In a small bowl, toss remaining ¼ cup flour with cherries, raisins and pecans, stir into cocoa mixture with brandy until Bake 1 hour and 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Cover, store in refrigerator. Garnish as desired.
