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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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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 1 hr 30 mins 300°F
  • Cool: 10 mins

Chocolate Nut Fruitcake

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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 Facts (Chocolate Nut Fruitcake)

    Per serving:
  • 311 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 5 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 51 mg chol.,
  • 78 mg sodium,
  • 41 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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