Rich Dark Fruitcake

Rich, mocha-hued, and bursting with flavor, this dark fruitcake is a holiday showstopper. Packed with toasted nuts, sweet dried fruits, and velvety dark chocolate, every bite is a decadent delight.

A masterclass in texture and taste, this fruitcake is sure to become a new family tradition.

Ingredients

• 1 cup (200g) unsalted butter, softened
• 1 3/4 cups (210g) brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 3/4 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (120g) chopped pecans
• 1 cup (120g) chopped walnuts
• 1 cup (150g) dried candied fruit (such as citron, orange, and lemon peel)
• 1 cup (150g) dark raisins
• 1 cup (150g) golden raisins
• 1/2 cup (60g) dark chocolate chips (at least 60% cocoa solids)

Instructions

Preheat your oven to 275°F (135°C) and grease a 10-inch tube pan or Bundt pan, then set it aside.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Do not overmix.

Stir in the chopped pecans, chopped walnuts, dried candied fruit, dark raisins, and golden raisins.

Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Let the chocolate cool slightly, then fold it into the fruitcake mixture until well combined.

Pour the batter into the prepared pan and smooth the top.

Cover the top with foil or parchment paper to prevent over-browning.

Bake for 2 1/2 hours, then remove the foil or parchment paper and continue baking for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the fruitcake from the oven and let it cool in the pan for 10 minutes.

Then, transfer it to a wire rack to cool completely.

Once the fruitcake is completely cool, use a skewer or fork to poke holes all over the top and sides.

This will help the fruitcake absorb any liquid you’ll add later, such as a liquor or syrup.

Your rich dark fruitcake is now ready to be served.

You can store it in an airtight container at room temperature for up to 2 weeks or wrap it tightly and freeze for up to 2 months.

Notes

To ensure the fruitcake is evenly baked, check for doneness by inserting a toothpick into the center at the 2-hour mark.

If it’s not done, continue baking in 15-minute increments until the toothpick comes out clean.

Make sure to not overmix the batter, as this can lead to a dense fruitcake.

To toast the nuts, spread them on a baking sheet and bake in a 350°F (180°C) oven for 5-7 minutes, or until fragrant and lightly browned.

Let cool completely before chopping and adding to the batter.

For a boozy twist, poke holes all over the fruitcake and brush with a liquor of your choice (such as rum, brandy, or Grand Marnier) every week or two to infuse the flavors.

Fruitcake is a great make-ahead dessert – you can prepare the batter, pour it into the pan, and freeze it for up to 2 months.

Thaw overnight at room temperature before baking.

To make a fruitcake more festive, top it with a powdered sugar glaze or a chocolate ganache after it’s completely cooled.

Nutrional Value

• Energy: 420 kcal
• Protein: 5g
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 24g
• Sodium: 150mg
• Cholesterol: 60mg