Chocolate Chip Fruitcake
Yield
servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
candied cherries
|
*
|
| 1 ½ | teaspoons |
baking powder
|
|
| 2 | cups |
walnuts
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | cup |
dates
pitted |
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
candied cherries
|
*
|
| 7.5 | ml |
baking powder
|
|
| 473 | ml |
walnuts
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
chocolate chips
|
*
|
| 237 | ml |
dates
pitted |
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
Directions
Sift flour, baking powder and salt.
Cut dates in large chunks, slice cherries in half, chop nuts.
Mix together fruits, nuts and chocolate chips.
Beat eggs until foamy.
Add sugar gradually and continue beating until smooth and light.
Stir in flour mixture, then fruit mixture.
Pour into 9x5 inch loaf pan which has been lined with greased wax paper, bake 1¼ to 1½ hours in 325℉ (160℃) oven.
Cool in pan for 30 minutes, remove from pan, peel off paper and cool completely.
Wrap in foil and refrigerate or freeze.
Can use sherry/brandy and pour a little (or a lot) over cake before wrapping with foil.
