Chocolate Fruitcake

This recipe is reminiscent of a cake my grandmother, Lillian Braude always made. Since I don't have her recipe, this one is from Gourmet Magazine, Nov. 1978, p121. Unlike the rather dry fruitcakes which abound in the winter months, this one is rich and chocolatey. The proportion and types of glacéed fruit can be varied according to your taste. If you prepare these in disposable foil loaf pans, they make terrific gifts.

Macerated Fruit

Mix the fruit, and let it macerate, tightly covered, stirring occasionally for 48 hours.


Stir additional rum into macerated fruit. Cream butter and brown sugar. Beat in eggs, 1 at a time. Sift together flour, cocoa, salt, cinnamon. Add this to the butter, alternating with the fruit. Stir in the nuts. Pour into 2 buttered 7.5 by 3.5 inch loaf pans. Bake in a preheated slow oven (250°F.) for 2 hours, until tests done with a cake tester.
Cool the cakes and remove to a rack . Sprinkle with more rum. Store in foil, tightly wrapped.
Back to Ruth's Kitchen