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Fruit Cake Recipes with Chocolate

These fruit cake recipes make great Christmas cakes, but they are good to serve year round. And yes, dark fruit cakes often contain chocolate.

Trivia: According to Wikipedia, the earliest fruit cake recipe came from ancient Rome and contained pomegranates.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: For best results, always use good quality chocolate to make your cake the best it can be.

Fruit Cake Recipe with Chocolate

This recipe will make approximately two cakes, depending on the size pans you use. You could use a loaf pan and a tube pan, for example, or two loaf pans, or a bundt pan and a loaf pan. You will have to play this by ear.


4 cups of flour
2 cups sugar
1/4 cup cocoa powder, unsweetened
2 teaspoons of baking soda
2 tablespoons of cornstarch
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons cloves
3 cups applesauce, unsweetened
3/4 cup good quality cooking oil (e.g. Canola)
1 cup of raisins
1 cup of dates, chopped
1 pound candied mixed fruit
2 cups chopped walnuts or pecans
1/2 cup walnut halves
1/2 cup green candied cherries, cut in half
1/2 cup red candied cherries, cut in half
1/2 cup candied pineapple, chopped
1/4 cup brandy or other spirits


The day before baking this fruit cake, mix the fruits and nuts together (not the applesauce). Stir in the spirits, cover and let sit for twenty-four hours.

When you are ready to make your cakes, begin by preparing your pans by oiling or greasing thoroughly. I would recommend lining the pans with parchment paper as well, although you might skip this step if you are using a bundt pan.

Preheat the oven to 300°F or 150°C.

In a large bowl, mix together the dry ingredients and spices. Remove one cup of this mixture and mix it into the fruit mixture.

Incorporate the applesauce and oil into the flour mixture. Mix to dampen the flour but do not overmix. Fold in the floured fruit and nuts.

Place your fruit cake batter into your prepared pans.

If desired, decorate the tops of the cakes with cherries, pecans or other fruit.

Place your pans in the oven and cook until the cakes are done. The time will depend upon the size pans you are using. Begin testing after a reasonable amount of time by inserting a toothpick or cake tester in the middle. When the tester comes out dry, the fruit cake is ready to remove from the oven.

Cool and remove from the pans. Wrap your cakes well and store them in the freezer. Fruit cake improves with age, but must be wrapped properly.

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