Chocolate Chip Fruitcake Recipe

The holidays are a time for coziness, laughter, and, of course, delicious treats that bring the family together. This Chocolate Chip Fruitcake is a delightful twist on the traditional holiday fruitcake, combining the rich, indulgent flavor of chocolate with the festive mix of dried fruits. This delightful dessert is perfect for those chilly evenings by the fire, surrounded by the warm glow of fairy lights and the comforting aroma of holiday spices. It’s a recipe that celebrates creativity and family bonding, making it a must-try for your holiday menu.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8-10 slices
• Skill Level: Intermediate

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup milk
• 1 cup semi-sweet chocolate chips
• 1 cup mixed dried fruits (raisins, cranberries, apricots, etc.)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan, then line the bottom with parchment paper for easy release.
2. Cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
4. Fold in the chocolate chips, dried fruits, and nuts (if using) until evenly distributed.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for about 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Helpful Tips

• To make the recipe more beginner-friendly, you can use pre-mixed dried fruit blends available at most grocery stores.
• For a more indulgent flavor, substitute some of the dried fruits with chopped candied fruits.
• If you’re short on time, you can make mini fruitcakes using a muffin tin; just adjust the baking time to 20-25 minutes.

Storage Instructions & Ingredient Substitutions

• This fruitcake stores well in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
• For a dairy-free option, substitute the butter with a vegan butter alternative and the milk with almond or oat milk.

Pairings

This Chocolate Chip Fruitcake pairs beautifully with a hot cup of spiced tea, mulled wine, or a frothy cappuccino. For a festive touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

We hope this Chocolate Chip Fruitcake brings warmth and joy to your holiday celebrations. Share your delicious creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. We’d love to see your culinary masterpiece!

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