CHOCOLATE FRUITCAKE: National Fruitcake Day

December 27 might seem a little late for National Fruitcake Day, but as they say, better late than never.  If you're like me, you're saying Fruitcake? Really? That over-inebriated rock hard cake with artificial fruit that gets passed around the family kind of like a white elephant gift? Well, it doesn't have to be. There are actually some wonderful recipes for Chocolate Fruitcake.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. One caveat, you won't be able to eat this today. Fruitcake really does need time to ferment. Following is a recipe for Chocolate Fruitcake adapted froom Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. Try using dried cranberries or dried cherries or dried apricots, lots of nuts and your choice of alcohol. Want some green? Add pistachios. It's quite a versatile recipe. The original recipe didn't use booze, but what's a fruitcake without alcohol? Another recipe for Chocolate Fruitcake that I really like is David Lebovitz's Chocolate-Cherry Fruitcake.

Either way, if you like chocolate, you'll find this chocolate twist on an old holiday standard quite to your liking!

Chocolate Fruitcake

Ingredients:
1 cup sweet butter
6 ounces dark chocolate (65-75% cacao, fair-trade), chopped
1-1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup dried cherries, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
1-1/2 cups combination of walnuts and pecans, chopped
1/2 cup rum, whiskey, or amaretto.. (or whatever you like)

Preparation:
1. A day ahead, plump of the dried fruits by tossing in 1/2 cup of amaretto,  rum or whiskey (or whatever alcohol you like!), cover for later use in the cake.

To Make Cake:
1. Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
2. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in chopped boozy fruits and chopped nuts. Spoon mixture into 4 greased and floured 5 x 3 x 2-inch loaf pans.
3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes
4. Poke lots of small holes in cakes with skewer. Pour 3 Tbsp liquor (see above) onto each cake. Let cool for another 10-15 minutes or so.
5. Remove from pans, and cool on wire racks.
6. Wrap in plastic and store for up to 7 days.

If you're making these Fruitcakes ahead, you can brush with more liquor every day. Don't freeze if you're adding alcohol.