Chocolate Cherry Fruitcake - Kraft Recipes Top
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Chocolate Cherry Fruitcake

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What You Need

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Make It

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  • Butter and flour two 9" x 5" loaf pans. In a medium sized mixing bowl, mix together the dried cherries, candied cherries and 1/4 cup of the rum or brandy. Set aside for 1 hour.
  • Adjust the oven rack to the center of the oven and preheat to 350 degrees. Either by hand, or with an electric mixer, cream together the butter and sugar for 3 minutes, until light and fluffy. Add the eggs, one at a time, until completely incorporated (if using an electric mixer, stop and scrape the bowl once or twice).
  • In a separate bowl, sift together the flour, cocoa, baking soda and salt. Add one-third of the dry ingredients to the creamed butter mixture, beat briefly, then add the buttermilk or yogurt, then the remaining flour. Mix just until smooth. Stir in the cherries (and any unabsorbed liquor) and the nuts.
  • Pour the batter in to pans and bake for 65-70 minutes, until a toothpick inserted into the center comes out clean. While the cakes are warm, pour 3 tablespoons of rum or brandy over each cake. Let cool in the pans for 15 minutes, and then turn out on a wire rack.

Special Equipment Needed


If you're not going to serve the cakes within a few days, you can either freeze them, well wrapped in plastic wrap for 3-4 months, or brush them all over with additional liquor (be generous!), wrap in plastic film and store in a cool, dry place.

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