Chocolate Fudge Fruitcake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
Fudgy chocolate cake filled with brandy-soaked dried fruit and chocolate chips
  • 1 cup (8oz/227g) brandy
  • 1 cup (5.5oz/160g) dried sour cherries
  • 1 cup (4 oz/113g) dried cranberries
  • ½ cup (3oz/85g) raisins
  • 4 oz (113g) unsweetened chocolate
  • 1½ sticks (6 oz/170g) unsalted butter
  • 1½ cups (10.5oz/ 297g) granulated sugar
  • 6 eggs (10.5oz/ 300g) separated
  • 2 ( 10oz/280g) cups all-purpose unbleached flour
  • 1 tsp. baking powder
  • 1 cup (6oz/170g) chocolate chips
  1. In a medium bowl, pour ½ cup brandy over the dried fruit. Let stand 2-3 hours or overnight.
  2. Grease two 9x59x inch loaf pans. Line with parchment paper and grease parchment.
  3. Preheat oven to 250F/121C.
  4. Melt chocolate in a microwave or double boiler until melted and smooth when stirred. Set aside to cool.
  5. In a large bowl, beat together the butter and 1 cup of the sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Beat in egg yolks, 2 at at a time, beating well after each addition. eat in cooled chocolate until well blended.
  6. Sift together flour and baking powder. Add to chocolate mixture along with ¼ cup brandy. Mix well. Stir in chocolate chips and brandied fruit mixture with it's liquid.
  7. In a large bowl, beat egg whites with clean, dry beaters on high speed until almost stiff. Gradually beat in the remaining ½ cup of sugar. Beat until soft peaks form. Gently fold the beaten egg whites into the chocolate batter.
  8. Turn batter into prepared pans, dividing evenly and smoothing the tops.
  9. Place pans in the oven. Set a shallow pan of water on a rack below pans. Bake 2½ hours (replenishing water as needed), until a cake tester inserted in the center comes out clean (there may be melted chocolate from the chips, but there shouldn't be any wet batter).
  10. Let cakes stand 15 minutes, then take the cakes out of the pans.
  11. Pour 2 Tbsp. of brandy over each cake. Let cool completely. Wrap cakes in plastic wrap, then wrap in foil. Store in the refrigerator 3 to 4 weeks, sprinkling with additional brandy 2 or three times during the aging period.
Recipe by BakeNQuilt at