NATIONAL FRUITCAKE DAY: Vintage Fruitcake Ads

Today is National Fruitcake Day! It's a bit late for this year since Fruitcake needs to ferment a bit. In past years, though, Fruitcake was very accessible at the market, and you could shop at the last minute. There were also several fruitcake cake mixes. Here are several Vintage Ads for Fruitcake. Enjoy! And, if you have some leftover Fruitcake, be sure and have some. I like mine toasted with a cup of tea!

CHOCOLATE PLUM PUDDING CAKE!

So much baking this holiday season! Here's another great and easy recipe! Chocolate Plum Pudding Cake! Who doesn't love a great fruitcake, especially a chocolate one? This one is moist and delicious.

Chocolate Plum Pudding Cake

Ingredients
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 Tbsp ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts

Directions
Preheat oven to 350 degrees F.
Put raisins in small saucepan. Cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
Sift together all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
In large bowl, cream butter and sugar until light and fluffy. Blend in eggs, then applesauce. Beat in flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
Bake in preheated oven for 80 minutes, or until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely; chill.

CHOCOLATE FRUITCAKE: Christmas Dessert!

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe, so I thought I'd post now. 

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is 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! You can make this today for serving on Christmas or on New Year's Eve!

Chocolate Fruitcake

Ingredients:
1 cup unsalted 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)

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

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
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.
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
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.
Remove from pans, and cool on wire racks.
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.

CHOCOLATE FRUITCAKE COOKIES

I like Fruitcake, but so many people don't. Even if you're a naysayer, you'll want to try this recipe. Let's face it, Fruitcake is a staple during the holidays. These Chocolate Fruitcake Cookies are a spin on this often maligned holiday treat! These may as well be called "Vanishing Cookies." They'll be gone in a snap! They are so delicious. Recipe adapted from Food.com

CHOCOLATE FRUITCAKE COOKIES

Ingredients

1⁄4 cup walnuts or 1/4 cup pecans 

1⁄4 cup almonds 

1 tablespoon raisins 

1 tablespoon candied citrus peel (orange and lemon) 

2 ounces butter 

1⁄4 cup sugar 

1 ounce candied cherry 

1⁄2 ounce crystallized ginger 

1 tablespoon cream 

1 (18 ounce) box chocolate cake mix 

 2 large eggs 1⁄3 cup vegetable oil 

Directions

Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger. 

Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved. Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden). 

Remove from heat and mix well with cream and fruit-nut mixture. 

Mix cake mix with two eggs and oil. 

Combine all ingredients. 

Scoop a heaping spoonful of dough onto cookies sheet lined with foil. 

Bake in a preheated 350 degree oven for 10 - 12 minutes. 

CHOCOLATE FRUITCAKE: National Fruitcake Day!

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe. I suggest you bookmark this recipe for next year...or make this Chocolate Fruitcake for another holiday?

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is 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! And, you can make this today for serving New Year's Eve!

Chocolate Fruitcake

Ingredients:
1 cup unsalted 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)

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

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
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.
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
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.
Remove from pans, and cool on wire racks.
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.

Cartoon of the Day: The Pantry

CHOCOLATE FRUITCAKE: National Fruitcake Month

December 27 is National Fruitcake Day, but that seems a bit late for a Fruitcake recipe. Luckily, the entire month of December is Fruitcake Month, so let's celebrate! If you start now, you'll have time to make this Chocolate Fruitcake and let it ferment for a month! Don't forget to add your alcohol of choice every day!

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. As I mentioned, you won't be able to eat this today. Fruitcake really does need to ferment. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is 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 absolutely love 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!

Fruitcake Through the Ages: A History - MentalFloss.

Chocolate Fruitcake

Ingredients:
1 cup unsalted 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)

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

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
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.
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
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.
Remove from pans, and cool on wire racks.
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.

CHOCOLATE FRUITCAKE: National Fruitcake Day

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe. I suggest you bookmark this recipe for next year...or make this Chocolate Fruitcake for another holiday?

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is 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 unsalted 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)

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

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
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.
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
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.
Remove from pans, and cool on wire racks.
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.

CHOCOLATE FRUITCAKE: National Fruitcake Day

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe. So maybe you'll bookmark this recipe for next year...or make this Chocolate Fruitcake for another holiday?

If you're like me, you're saying Fruitcake?  Why bother? It's just an over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is 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 unsalted 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)

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

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
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.
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
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.
Remove from pans, and cool on wire racks.
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.

CHOCOLATE CAKE WITH BRANDIED FRUIT: National Brandied Fruit Day

Today is National Brandied Fruit Day and adding brandied fruit to chocolate cake is easy and delicious. This recipe was adapted from a recipe for Passover Chocolate Cake with Brandied Fruit from Canadian Living. This is also a great cake to serve during the Christmas holidays or just about any time. It's not your grandmother's Fruit Cake! I've changed some of the ingredients--I never use margarine. No time to bake today? Have a glass of Brandy with some fruit and chocolate! Or take some Brandied Fruit and pour over chocolate ice cream.

Storing fruits in brandy is a simple way to preserve the harvest season without the hassle of canning. To make your own brandied fruit, all you need is ripened fruit, sugar, and brandy (the higher the quality, the better). Wash the fruit, peel off any skin, and slice if necessary. Fill half a container with brandy and add the fruit. For each cup of fruit you add, stir in 1/6 cup of sugar. Make sure all the fruit is submerged in the mixture, cover the container, and store it in a dark place. You can continue to add fruit at any time. Brandied fruit will be cured after a couple of months. Better get going if you want to make this for the holidays.

CHOCOLATE CAKE WITH BRANDIED FRUIT

Ingredients
1 cup finely chopped pitted prunes
1/2 cup raisins
1/3 cup Brandy
7 oz dark chocolate (65-75% cacao), chopped
1 cup unsalted butter
1-1/2 cups finely ground almonds
pinch of salt
4 eggs, separated
3/4 cup granulated sugar

Glaze:
4 oz dark chocolate (65-75% cacao), chopped
1/4 cup unsalted butter
2 tbsp Brandy

Garnish:
1/2 cup sliced almonds

Preparation
Grease and line bottom and side of 9-inch springform pan with parchment paper; set aside.
In saucepan, bring prunes, raisins, and brandy to boil over medium heat; reduce heat and simmer, stirring, until brandy is absorbed, 3 minutes. Let cool.
In heatproof bowl over saucepan of simmering water, melt chocolate and butter. Let cool slightly.
In small bowl, whisk almonds with salt; set aside.
In large bowl, beat egg yolks with sugar until pale and thickened. Beat in chocolate mixture. Fold in almond mixture then prune mixture.
In large bowl, beat egg whites until stiff peaks form. Fold half into batter; fold in remaining whites. Scrape into prepared pan. Bake in center of 375°F  oven for 40 to 45 minutes or until puffed and cake tester inserted in center comes out with a few crumbs clinging to it.
Let cool in pan on rack. Remove pan ring; invert onto rack. Remove paper and let cool completely.

Glaze: Meanwhile, in saucepan over simmering water, melt chocolate with butter. Remove from heat; stir in brandy. Let cool for about 10 minutes or until thick enough to spread. Spread all over cake.

Garnish: Press almonds onto side. Refrigerate until glaze is set, about 1 hour.

Make-ahead: Cover and refrigerate for up to 24 hours.

CHOCOLATE FRUITCAKE: National Fruitcake Day

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe, so I'm posting these recipes today, so you'll have time to make this for the holidays or for National Fruitcake Day!

If you're like me, you're saying Fruitcake? That over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. 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. 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 unsalted 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)

Directions:
1. A day ahead, plump the dried fruits by tossing them 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.

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? That over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds have already picked up.

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 to ferment a bit. 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. 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)

Directions:
1. A day ahead, plump the dried fruits by tossing them 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.

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.

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? That over-inebriated rock hard cake with artificial fruits 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. Aha, your eyes and tastebuds are already picking up.

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 to ferment a bit. 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. 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 a 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.