Chocolate Chip Cherry Fruitcake Loaf Recipes

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CHERRY FRUITCAKE



Cherry Fruitcake image

This fruitcake will not be bitter because it has no citron. I got it from a good friend's Mom in the 80's. When you slice it and hold it up to the light, there is very little cake, and it looks like stained glass. Many "fruitcake haters" have been won over by this cake.

Provided by TigerJo

Categories     Dessert

Time 2h

Yield 1 fruitcake

Number Of Ingredients 11

1 lb walnuts or 1 lb pecans
1 lb pitted dates, diced
8 ounces crystallized pineapple
8 ounces candied red cherries
8 ounces green glazed cherries
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 whole eggs

Steps:

  • Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
  • Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
  • Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
  • Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
  • Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.

CHOCOLATE-CHERRY FRUITCAKE



Chocolate-Cherry Fruitcake image

This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.

Provided by FLUFFSTER

Categories     Dessert

Time 1h20m

Yield 2 loaf pans

Number Of Ingredients 16

1 1/2 cups dried cherries, well chopped
1/4 cup whiskey or 1/4 cup Amaretto, plus
6 tablespoons whiskey or 6 tablespoons Amaretto
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter, at room temperature (salted or unsalted)
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk (regular or low-fat) or 2/3 cup plain yogurt (regular or low-fat)
1 cup walnuts, pecans or 1 cup almonds, toasted and finely chopped
3/4 cup chocolate chips

Steps:

  • Preheat oven to 350°F (180C.).
  • A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
  • To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
  • Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
  • In the bowl of a standing mixer, or by hand,.
  • beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
  • Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
  • Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
  • With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.

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