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
- 1/2 pound each:
- dark raisins
- golden raisins
- glacéed cherries, halved
- dates
- glacéed pineapple
- 1/2 cup honey
- 1/2 cup dark rum
- 1/4 cup diced glacéed lemon peel
Mix the fruit, and let it macerate, tightly covered, stirring occasionally
for 48 hours.
Cake
- 1/2 cup dark rum
- 1/2 cup butter
- 3/4 cup brown sugar
- 3 large eggs
- 1 1/2 cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 1/2 tsp. cinnamon
- 1/4 pound walnut pieces
- 1/4 pound pecan pieces
- 1/4 pound almonds
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.