Chocolate Cherry Fruit Cake Chocolate Cherry Fruit Cake

Author: Canadian Living

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.

  • Portion size 24 servings



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 facts <b>Per slice:</b> about

  • Sodium 166 mg
  • Protein 4 g
  • Calories 278.0
  • Total fat 16 g
  • Cholesterol 32 mg
  • Saturated fat 5 g
  • Total carbohydrate 32 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 5.0
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Baking & Desserts

Chocolate Cherry Fruit Cake