Chocolate fruitcake is a dessert that combines the rich tradition of fruitcakes with the special touch of chocolate, creating a sweet and comforting experience. Its origin dates back to ancient European celebrations, especially during the Christmas season, where cakes with dried fruits and liquor were often prepared to preserve them and intensify the flavors. In Latin America, this type of cake is very popular, although its name and preparation may vary by country. For example, in Mexico, it is commonly known as "traditional fruitcake," while in countries like Colombia or Venezuela, it is usually called "queque de frutas" or simply "fruitcake." This recipe has evolved by incorporating local ingredients and modern techniques, and the addition of chocolate is a variation that has gained popularity recently, providing a delicious and sophisticated contrast.
In other regions of Latin America, the fruitcake may include different candied or dried fruits, and the use of liquors also varies, from rum to bourbon, to give it a deep and characteristic flavor. This dessert is ideal for sharing on special occasions and represents a fusion between European traditions and the richness of Latin American flavors.
How to make chocolate fruitcake
In a large bowl, combine mixed candied fruits such as cherries, pineapple, golden raisins, currants, and dates.
Pour bourbon and molasses over everything to give it a deep flavor and coat the fruits.
Cover the mixture and let it rest overnight so the fruits absorb the liquids and become infused with flavor.
Preheat the oven to 300 degrees to have the temperature ready when it's time to bake.
Add mixed nuts to the fruit mixture to provide texture and a crunchy flavor.
Cream the butter with white sugar and brown sugar until you get a creamy mixture.
Incorporate the eggs, one at a time, making sure to mix them well before adding the next.
Add chopped or melted unsweetened chocolate to intensify the flavor and add a special touch.
Add the remaining ingredients such as flour, baking powder, cinnamon, nutmeg, and allspice to the mixture.
Mix all the ingredients well to get a homogeneous batter with all the flavors integrated.
Gently fold the fruits and nuts into the batter to distribute them evenly.
Pour the mixture into 2 greased 9 x 5 x 3-inch loaf pans, previously lined with wax paper to prevent sticking.
Bake for 3 hours at 300 degrees, until the cake is cooked and firm to the touch.
