Chocolate Nut Fruitcake

This delicious fruitcake recipe is filled with candied red cherries, chocolate, and nuts for a moist dessert that's perfect for Christmas or any occasion.

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  • 1 cup candied red cherries, coarsely chopped
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/2 cup semisweet chocolate pieces
  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3 eggs
  • 1/4 cup orange juice
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup walnuts, toasted and chopped
  • 3/4 cup pecans, toasted and chopped
  • 1/4 cup sliced almonds
Preheat oven to 300 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside. In bowl combine cherries, apricots, raisins, and chocolate; set aside.
In large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in orange juice and almond extract. Add flour, baking powder, and 1/8 teaspoon salt. Beat until just combined. Stir in fruit mixture, walnuts, and pecans. Spoon into prepared pan. Sprinkle with almonds.
Bake for 1-1/2 hours, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store 8 hours or overnight before serving. Makes 16 servings.

nutrition information

Per Serving: cal. (kcal) 311, Fat, total (g) 16, chol. (mg) 51, sat. fat (g) 5, carb. (g) 41, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 21, pro. (g) 5, vit. A (IU) 485.9, vit. C (mg) 3.54, Thiamin (mg) 0.15, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 78, Potassium (mg) 278, calcium (mg) 50.48, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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