Tested till perfect Chocolate Cherry Fruit Cake

Chocolate Cherry Fruit Cake

Depart from the tried and true with Elizabeth Baird's dark cake studded with dried cherries. Keep it for a special occasion and serve in thin wedges along with ice cream drizzled with kirsch or chocolate liqueur.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 1 cake, or 24 slices


  • 1/2 cup 1/2cupbutter
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 2/3 cup 2/3cupcocoa powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupsour cream
  • 1/4 cup 1/4cupbrandy
  • 3 cups 3cupschopped pecanpecans
  • 2 cups 2cupsdried sour cherrydried sour cherries
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In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt; stir into butter mixture in 3 additions, alternating with sour cream, then brandy. Sprinkle with pecans and cherries; stir just until combined.

Grease and line bottom of 10-inch (4 L) tube pan with parchment paper; scrape batter into pan, smoothing top. Tap lightly on counter. Bake in centre of 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/2 hours.

Let cake cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Wrap in plastic wrap then foil; store in cool place for up to 2 weeks. (Make ahead: Freeze for up to 1 month.)

Nutritional Information Per slice: about

cal 278 pro 4g total fat 16g sat. fat 5g
carb 32g fibre 3g chol 32mg sodium 166mg

% RDI:

calcium 3 iron 9 vit A 10 vit C 5
folate 10
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