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‘Tis the season for holiday baking and I’ll admit to being on a little bit of a fruitcake bender, recently giving a Black Fruitcake a go and revisiting one of my all-time favorite recipes, Fruitcake Bars which won accolades from several French friends. (They were also surprised at how easy there were to make, too.)

A while back, I gave the much-maligned fruitcake a makeover, dressing this one up with plumped-up sour cherries, chocolate chips, a dark chocolate batter, and a boozy bath of liquor added at the end.

I’ve been making this dark chocolate fruitcake since 1998 and every few years, I seem to tweak the recipe, and here’s the latest incarnation. I’m a big fan of dried sour cherries, which I find especially appealing with chocolate, but diced dried pears, cranberries, or apricots would work, although I do recommend it with cherries if you can find them; when I specify a specific ingredient (or quantity) in a recipe, it’s for a good reason. (Honest!) I ask friends heading from the U.S. to Paris to pack a few packages of them for me since they are elusive here.

One thing we have no shortage of in France, though, is chocolate. But for those of us in Europe where chocolate chips can be difficult to find, chopped bittersweet chocolate works in lieu of chocolate chips. (In Paris, G. Detou sells them.) I do prefer chocolate chips in this cake as they tend to hold their shape when baked and gives neater slices when you cut it. But it’s up to you.

You can also use another favorite liquor in place of the rum. A FAQ involves skipping the liquor entirely. If you’d like, you can soak the cherries in boiling water or hibiscus or rooibos tea until plump. If taking the water route, squeeze any excess water from the cherries before using them. There are also now a number of non-alcoholic “spirits” and it might be fun to experiment with one of them.

Chocolate-Cherry Fruitcake

Adapted from Ready for Dessert by David Lebovitz
I've revised and updated this recipe over the years, adding a bit more flour (previous versions of the cake sometimes dipped in the middle when cool, which didn't affect the flavor) and making other adjustments. In place of rum, you could use kirsch, whiskey, or amaretto. If you have an issue with the cake sinking in the middle, I posted a
to show how I followed the recipe and how the cake was prepared. To make it easier to slice, I like the chop the cherries a bit before adding them to the rum.
Course Dessert
  • 1 1/2 cups (180-200g) dried cherries, sweet or sour, chopped
  • 1/4 cup (60ml) plus 2/3 cup (160ml) rum
  • 1 1/4 cup plus 1 tablespoon (180g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, Dutch-process or natural
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 10 tablespoons (140g) unsalted butter, at room temperature
  • 2 cups (400g) sugar
  • 2 large eggs, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2/3 cup (180g) buttermilk or plain yogurt
  • 1 cup (135g) walnuts, pecans, or almonds, toasted and finely-chopped
  • 3/4 cup (120g) chocolate chips
  • A day or two before you make the cake, toss the cherries in ¼ cup of rum. Cover and let macerate, stirring a few times.
  • To bake the cakes, butter two 9-inch (23cm) loaf pans and line the bottoms with parchment paper. Preheat the oven to 350ºF (180ºC).
  • Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, or by hand in a large bowl, beat the butter and sugar at medium-high speed until very light and fluffy, 3 to 5 minutes. Stir together the eggs and yolk with the vanilla in a small bowl, then dribble them in while beating at medium speed, stopping to scrape down the sides of the bowl to make sure they're getting completely incorporated.
  • Mix in one-third of the flour and cocoa mixture, then half of the yogurt or buttermilk. Then mix in another third of the dry ingredients, then the rest of the yogurt. Finally add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries. (Which should have absorbed all the liquid. If not, add that as well.)
  • Divide and smooth the batter into the two prepared loaf pans and bake for 40 to 45 minutes, or until a toothpick inserted into the center just about comes out clean, but avoid overbaking it.
  • With a toothpick skewer, poke 50 holes in the cake and spoon 1/3 cup (80ml) of liquor over each cake. Let the cakes cool completely.

Notes

Storage: These cakes will last, well-wrapped, for 3-4 days at room temperature. If you want a more boozy cake, or one that keeps longer, you can "feed" the cake with rum. More information about how to do that is posted at the end of the Black Fruitcake recipe.

Related Links and Recipes

For tips on adapting recipes to European ingredients, read my post on American Baking in Paris.

Pumpkin Ice Cream

Why you should use aluminum-free baking powder

Holiday Recipes

Cocoa Powder FAQs

Nonfat Gingersnaps

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96 comments

    • Sara, Ms. Adventures in Italy

    Chocolate cherry fruitcake seems almost…delicious! I am not a big fan of the traditional version so the fact you’re calling it fruitcake takes off half a star.

      • Julie

      I’m in Australia and we wouldnt call this a fruitcake, I made it and love it! Glorious light texture and flavours. Like a wonderful chocolate cake with extras. Can only recommend.

    • FreshAdriaticFish

    You sure did dress it up! I think it is not fer that in Europe is so hard to find chocolate chips. They looks soo convenient to me!
    Great recipe!

    • Louise

    Lasts a week? Surely not a real fruitcake then! I just made my Christmas cake last weekend, knowing that it will take *at least* 6 weeks before it gets really good, and I used about 3 pounds of fruit!
    But still – this sounds good, even if we can’t call it a fruitcake. I think a half-and-half mix of cherries and dried apricots, soaked in kirsch could do the trick…

      • Julie

      NO, not a fruitcake as in the usual heavy, flavoured cake that lasts for months and is redolent of Christmas and glorious fruits. However, it is a wonderful cake, great texture and flavour. This is going to be the Birthday Cake for 2020.

    • Mimi

    I think you’ve got the right idea, David. I’ve tried dressing up fruitcake, too, with various alcoholic additives and fruits. I came up with a theme fruitcake a few years back – I think it was dried cranberries and cognac – that wasn’t half bad. But I never considered chocolate. But then, you’re the chocolate guy.

    • Jill

    I invented a fruitcake cookie (no booze) last Christmas. I love the dried cherries too. I’d love to share the recipe with you by email if you’d like it.

    • Melissa

    Oh, I’ve been wanting to make this cake for years! Unfortunately I never remember to bring back dried cherries from the US. Arrgh!

    • izzy’s mama

    This sounds like a fruitcake I might actually be able to eat, instead of leave at the back of my fridge.

    • Rowena

    This looks delicious, I’ve actually had really good fruitcake so I’d like to try this one, especially because I love chocolate and cherries together (Ben & Jerry’s Cherry Garcia in my fridge right now.) But David, what liquor do you recommend? I can’t seem to find it on your post.

    • krysalia

    I should remember NEVER coming here after a day of work where i had no time to eat. I could easily bite my table or my screen now !

    • Callipygia

    Ever since my friend made a groom’s cake and enrobed the leftover crumbs in chocolate, I have been hooked on fruitcake. I am always looking to try out new recipes and this looks fabulous! Thanks-

    • Gabe

    What do you all think about using dried cranberries instead of cherries?

    • Hillary

    Good makeover David! That’s a kind of fruitcake I wouldn’t mind receiving!

    • La Rêveuse

    This almost sounds like (*gasp*) a brownie with booze.

    And fruit. You know, so you can pretend it’s healthy.

    Good on you, David!

    • KateC

    I share your love and adoration of dried tart cherries – so much more flavorful than cranberries. I even put dried cherries in brownies and breakfast cereal and, well, anywhere I can. I think I may make this cake this weekend. Thanks for sharing!

    • JEP

    This my kind of fruitcake! It is hard for me to find dried tart cherries, tho. May just go with the sweetened ones as this recipe is so tempting :)

    • sam

    oh man, i just this minute got myself a “Perfect Scoop” paper cut and there is blood all over everywhere and how am I going to get my whisky caramel saucce finished in time for thanksgiving now, huh????

    • sampedro

    As you comment on your post about “tips on adapting recipes to European ingredients” we have sometiems difficulties when looking for some of the ingredients, but we can usually solve the problem.
    For the “Big One” is how to adapt the measures (cups, tablespoons, etc.. Any hint? I tried some of your recipes and that is the hardest part, even when using the web pages converters. A good thing would be having the equivalences in the recipe itself. Would that be a problem?
    Anyway i ususally get quite good results, not as good as i wanted but good enough. Wonderfull recipes and excellent webpage….

    • David

    Hi Sampedro: My recipes on the site and in my last two books are in metric as well as cups-and-spoons.

    In France, they tend to use ‘soup’ and ‘coffee’ spoons as measurements. But I find the US-measures more exact, especially for baking. It’s hard to weigh 1/4 and 1/2 teaspoon measurements since they’re so small, though.

    Glad you like the site and thanks!

    • Burcin

    Delicious ! I like cherry cakes very much…

    • Jessica

    Thanks for being awesome, David. Happy Thanksgiving!

    • Lynn Craig

    I just made fruitcake for my husband (who actually likes ) but seeing this recipe I know I’ve found a fruitcake for me. Seriously – chocolate, cherries, and amaretto – I swoon!

    • Kendall

    Oh this looks perfect for my holiday boxes for relatives full of baked goods. I already know I’m giving everyone bags of Spiced Caramel Corn from Heidi Swanson’s book.

    I tried the recipe last night and there is none left to show for it! Thanks for the recommendation, I’ve loved every recipe I’ve tried from Super Natural Cooking.

    • Jeffrey Bary

    I just made this cake for dessert tonight. I soaked the cherries in dark rum, used roasted almonds and put kirsch on at the end. I added 1/4 teaspoon almond extract. I took s few photos as I made the cake: Here

    I had a taste when I cut it to photograph the finished cake. The almonds, cherries and kirsch are a delicious combination.

    • Rowena

    I made this cake today and it is delicious. Even before I baked it, I had to stop myself from eating the batter. Thank you David for an excellent recipe. I love reading your blog.

    • Koren

    Despite the fact that I don’t usually like chocolate-cherry combinations, this recipe called to me. I made this recipe into mini-loafs this week for a holiday bake sale, and kept one loaf for me. It is indeed delicious. I froze my loaf and I must say, it is wonderful cold; better than room temperature to my taste. The other winning recipe I have made so far this holiday season is your gingerbread, which was posted on Traveller’s lunchbox recently. It is the gingerbread of my dreams. I have tried all of Laurie Colwin’s gingerbread recipes, and none were quite right. Yours is perfectly moist and spicy – I love it! Thank you!

    • Russell Herman

    Thank you for resolving my dilemma. I want to make the cake tomorrow but was nervous about the very different proportions of ingredients in the two recipes.
    btw did you also make the “old” recipe?

    • Russell Herman

    Made this delicious cake today using dried cherries, dried pineapple, Amaretto, Brazil nuts. Left out the chocolate chips.
    Rose well and didn’t sink.

    • arzu

    Hi,

    I tried it yesterday. It is the perfect cake I have ever eaten. I used candied cherries and tossed cherries in whiskey for 2 days. The result was perfect.
    Thank you David.

    • Deb

    Oh, I wish I could try every recipe I bookmark in your site!

    I was so excited when I saw the title of this one. I’m looking for a recipe I lost in a move over 30 years ago – that’s how good it was, 30 years and I’m still looking.

    We called it Bishop’s Bread. It had maraschino cherries, chocolate chips, canned pineapple tidbits, lots of eggs and very little flour, oh yes, nuts too. It was supposed to bake in a loaf pan, but I made mini loaves and gifted quite a few of them. People were *really* nice to me so they’d maybe get another loaf. ;>

    Did you ever run across anything like this?

    Thanks for the great job you do. I love your writing and recipes.

    • Lynn

    If I wanted to make this more like a round cake instead of 2 loaf pans, what would you recommend for the baking time? I was thinking a bundt cake pan or something similar.

    Thanks,

    Lynn

      • Julie Hock

      Hi Lynn, I also want to make this as a round cake as a birthday cake. Had great success with the two loaf tins, but one loaf tin of this beautiful cake really doesnt look festive enough. Did David reply to you? I cant seem to find a response.

    • Jessica

    I just wanted to say I made these cakes for Christmas Day and they were a super hit.
    I used fresh cherries soaked in rum overnight and the cake turned out beautifully.
    I also used sour cream instead of yogurt and it made for a lovely moist cake. Just delicious, shall make it next year too. Thank you for the recipe!

    • Brian

    I also finally got around to making this for Christmas this year. Instead of cherries, I used candied orange peel (écorces d’orange confits), with Cointreau for the booze and chopped almonds for the nuts. Worked very well and was a big hit. Thanks!

      • Sandra M

      I made this a few weeks ago! We ate one and froze the other. Last night we ate the other one (thawed out the day before). It is still as delicious as the first one!

      I didn’t have cherries so I made it with golden raisins, craisins, dates, almonds and chocolate chips. Soooo good. This will be my go to for holiday gifting to neighbors and close friends this year.

    • Margaret

    This looks wonderful, merci David!

    • Grace

    I wondered if this would work in a bundt pan 8.6 x 4-Inch deep? I’m thinking it would take a longer cooking time, a bit lower temp too, much like an English Christmas cake. It sounds a wonderful recipe!

      • David
      David Lebovitz

      You could but I’d be wary if it’s one of those bundt pans with a lot of creases and/or small indentations as any cherries on the outside will be a little sticky and may not come out of the pan so easily. If you try it I’d be sure the grease the pan extremely well or use a bundt pan that doesn’t have a too-intricate design. If you do try it, let us know how it turns out!

        • Julie Hock

        Hi David, if one made this cake as one round cake, how would one adjust the baking time? I am enamoured of this beautiful cake.

          • David
          David Lebovitz

          I haven’t tried it so can’t say. Since it does tend to sink a bit in the middle it may not be a candidate for that, but if you do try it, let us know how it turns out!

    • Sharon Axelrod

    Dear David,
    This fruit cake sounds delicious. While the cherries are soaking in the rum do you put them in the refrigerator or leave out.
    Thank you

      • David
      David Lebovitz

      Leave them out. In the refrigerator, they won’t absorb the rum as well.

    • jo

    Hi David – I’ve made your earlier recipe many times. My husband and I love it (despite the dip in the center of the loaf) and is the only fruitcake my kids are willing to taste, so I’m looking forward to trying this revised version. Thank you!

    • Eve

    Thank you for sharing this recipe. In an effort to recreate the flavors of my favorite chocolate bar (chocolove chilies & cherries) I’d like to add some heat to this. Would it be better to soak ancho chilies with the cherries or add chili powder?

      • David
      David Lebovitz

      Probably chili powder would be easier to adjust the heat with. I think you can get ancho chili powder so I’d give that a go.

    • lamassu

    chocolate + cherries- I love that!
    But please:

    how do you manage to distribute the fruits so evenly in the cake?

    with every cake I make i-with dried fruit or nuts-
    it’s the same:
    all of them as a layer on the bottom
    but nothing distributed

      • Mary

      Tossing the dried fruits and nuts with a little bit of flour to lightly coat them before adding to the cake mix will keep them from sinking to the bottom.

        • lamassu

        I tried that
        but with no success

    • Ben

    I was actually soaking the cherries for this recipe a day before you posted it! We must be on the same wavelength. It turned out wonderfully as always and adds welcome cheer (with a boozy punch) to these dark days. I used half pot still strength Jamaican rum this time around. It was especially odd looking at a 2007 recipe and being linked to your 2020 black fruitcake discussion, so I was probably making the cake as you were editing the post.

    • katie

    Hi
    Sorry if this has already been asked but can be halved for one cake? Or is that risky?

      • David
      David Lebovitz

      I’ve not done it but am sure you can

      • Ben M

      I halved it this time around. It tasted great, but the center sunk slightly. That might have been due to my tweaks: I only used one egg, because I didn’t want to break open a second egg for 1/2 of a yolk, and instead added a bit of sour cream. That probably led to too much liquid, hence the sinking. Next time I’d just use the one egg without adding anything else. This cake is so good, though, that I’ll probably just make two next time and freeze one, either for myself or as a gift.

    • Arjun

    Thanks David, I am truly grateful for sharing your Dark Chocolate-Cherry Fruitcake recipe. I do have a Dark Chocolate-Cherry Fruitcake recipe I follow, which is the traditional recipe that does not involve dressing it with chocolate. However, after following your recipe, it tasted way better than how I used to do it before. Also another thing you stated that blew mind was ‘soaking cherries in boiling water or hibiscus or rooibos tea’ as an alternative to using rum – I never knew that, and I am very grateful you shared it. Thank you once again David. I am very grateful.

    • Caren Bachmann

    I think I’m going to try this using the sour cherries I’ve had soaking in rum for about a year and a half. Not the same as dried cherries, but should work out.

    • Elaina

    Like all of your recipes, this sounds wonderful.

    Do you think it would translate well into baking in small loaves for gifts or would it affect the texture?

    • Maggie

    I am amazed at what people do to your beautiful tested recipes.
    Australian cook.m

    • Alyce Morgan

    You’re beginning to make the fruitcake choice quite difficult around here. I’m still waiting and trying to get any dried, much less candied fruit, from our local usually great grocery. I did receive a box of prunes, so I may be baking with them, but there are raisins and old currants that can be soaked in the cabinet, too–yay! Luckily rum’s in good supply in our liquor cabinet and I know how to make candied orange peel ;) Happy Baking to you and all who read here! PS Made a double batch of the snack mix yesterday. Nuts seem to be quite available :)

    • Jean

    I can’t wait to try this—cherries, chocolate and rum!

    • Kendall Saville

    I tried this with a smear of mascarpone on top……sinful!

    • Scott

    Hmmm. A friend of mine and I made this, and it was a disaster both times.
    We live in Denver, and are used to making adjustments for the altitude.
    But we both ended up with a finished product that had a sunken center, and remained uncooked even after bumping the bake 10-minutes. The shell was cooked, the guts were raw.
    Thoughts?

      • Marios

      I just made it and had the exact same result. Sunken and uncooked center even after an extra 10 minutes. Not sure why (I’m at sea level – NYC). David, any ideas?

        • David
        David Lebovitz

        I don’t. Mine came out as shown but as I mentioned, sometimes it sinks a bit in the middle and I’m not sure why. It could be that it was not baked long enough. An underbaked cake suggests that. But it hopefully is still tastes great.

          • Marios

          It does taste amazing. It’s more of a fudgy brownie :-) I actually suspect it has to do with the butter creaming. Though my butter was at room temp, I could get it to cream. After five minutes it was still fairly solid with the sugar. I proceeded with the eggs anyway which loosened everything. So it may have been a lack of air in the batter? Especially since there’s so little leavening for a fairly heavy batter.

    • Luiza Maal

    Just baked the cake, the aroma in the house is incredible, can’t wait for tomorrow for a taste…used pecans. Maybe next time will try to bake a northern Italian version with hazelnuts and Frangelico, what do you think?

      • David
      David Lebovitz

      Ideally you want to use something high in alcohol, like rum (or whiskey or brandy) but if you’re not planning on keeping the cake by “feeding” it for several weeks, you could use something like Frangelico.

    • David Byron

    Is there a typo in the instructions? The first one says:
    “A day or two before you make the cake, toss the cherries in ¼ cup of rum”. but then there’s no mention of what to do with the other 2/3C of rum…and 1/4C isn’t nearly enough to cover the fruit.

      • David
      David Lebovitz

      The 2/3 cup of rum/liquor gets divided and poured over the finished cakes in the final part of the recipe. The cherries get tossed In the rum but aren’t soaked for a long time.

        • Nancy

        Uh oh. These will be really “boozy” because I interpreted the recipe as 1/3 cup rum for each – not 1/3 cup divided between the two. And they sunk in the middle. I did watch your instagram video prior to making and following the directions precisely – well except for the rum. And I wasn’t drinking rum while making them. LOL

    • David Byron

    And of course after making it al the way through, I found it … sorry for the trouble. The additional rum gets added after baking…Still a little curious that 1/4C of rum isn’t enough to cover the cherries — so some will get rum-soaked, and some won’t.

    • Lorna Folks

    I made this recipe yesterday, soaking the tart cherries in Cognac for 2 days. It is sinfully delicious!! Making more for holiday cheer

    • Palukaitis, Susan

    Wonderful fruitcake! Followed your directions exactly and cakes were delicious. Thank you!

    • Janis

    Followed directions to the letter and they both sank right down in the middle..very disappointed…
    Maybe they will taste better than they look…

    • David
    David Lebovitz

    Lorna and Susan: So happy you liked the cake…happy holidays!

    Janis: As mentioned in the headnote before the recipe, sometimes the cake isn’t necessarily”peaked” in the center when it’s cool, which is fine and doesn’t affect the flavor. I did a step-by-step video on Instagram of making the cake so you can see how I made it and how it turned out.

    • Winnie

    Have you tried this in small mini loaf pans and how would you adjust for the time?
    Have the cherries soaking and if you don’t recommend the smaller pans, I’ll be baking it in the larger ones.
    Yum!

    • Ceci

    I can’t bring up the video on Instagram. I find the recipe and no video. Please help!

      • David
      David Lebovitz

      Here’s the link that’s in the headnote of the recipe.

      If it doesn’t work for you: 1) go to my Instagram account, 2) In the row of Highlights (the round icons) under the profile info, click on the one that says “Choco Fruitcake” to watch it.

    • Karen L

    David,
    This fruitcake sounds awesome! I would like to make it but what do you suggest to reduce the sugar and still produce a moist cake? Perhaps substitute most of the sugar for prune butter? I’m on a low sugar diet but would like to indulge a bit during the holiday.

    • Julie Hock

    Hello David, I printed this recipe out from your last newsletter, these will be made to give as gifts. I am puzzled about the weight/amount of sour cherries – dont understand 180 – 20gms , would you please clarify?
    Thank you. I’m reading L’Appart at the moment, thinking of the trials and Tribulations! Best wishes at Christmas

      • Julie Hock

      David, I searched around and found the same recipe on another site, discovered that it is 180 – 200gms. The sour cherries are soaking and I’ll be baking tomorrow.
      Perhaps the spell checker, or whatever left the second zero off!

    • Jacklyn Campbell

    Question David: I just made this. It is still in the oven, and after 45 minutes is still waaaay undercooked. I tend to use glass loaf pans, rather than metal. Is this affecting my bake times? I’ve had a lot of baking flops lately, and I am wondering if me switching from metal to glass is the reason. PS: Love your blog / IG vids / recipes. Big thanks!

      • David
      David Lebovitz

      Hi Jacklyn, I can’t say but I’ve made this cake plenty of times and the baking time for me is right and it comes out as shown. I did an Instagram Story of making the cake step-by-step which might give you some insight.

        • Jacklyn

        Thanks! Hope you enjoyed Christmas. And I think it is your birthday around now! Have a good one David, and may you have many many more!

    • Shipra

    I don’t have a stand mixer w/ a paddle attachment. Can I use an electric hand mixer with egg beater attachments? Or, should I just mix by hand?

      • David
      David Lebovitz

      Sure either of those will work.

    • kim

    i am using Dutch processed cocoa. Since this type of cocoa is neutralized, is it correct to use baking soda? Should I use 1 tsp of baking powder and no baking soda?

    • kitcheniest

    I am a fruitcake hater and I love this fruitcake, my husband is a fruitcake lover and loves this fruitcake. I have made it the last two Christmases and plan to make a double batch this one because I hate giving away most of the fruitcake. I have frozen these (after letting them age and dosing them with liquor for 6 weeks) and they freeze beautifully.
    I use a mixture of raspberry and apricot jammy bits, so good. I’ve also learned that if you are baking in a loaf pan use a parchment paper sling to get the cakes out in one piece.

    • Frank

    Hi David, Happy New Year from NYC!
    I’ve been wanting to make this cake for many years. I followed your recipe very carefully, but my cakes also sunk in the middle after 40 min. I put them back in the oven and checked them after 45 min and then removed them at 50 min and they still remained sunken. I used a 9″ x 5″ x 2 1/2″ loaf pan. In your video, the loaf pan seems very narrow and long and I wonder if the different shape may have something to do with the way the cake cooks.

      • David
      David Lebovitz

      Please check the video that I linked to in the headnote before the recipe that shows how I made it, step-by-step. As mentioned, the cake does sink a bit in the middle and I advised that can happen. I’ve made it in regular (American-style) loaf pans and the narrower ones.

        • Frank

        Thank you. The video is helpful.

    • Shipra

    I made this for the first time, following the recipe exactly. It’s delicious and goes so well with tea/coffee when it’s cold out.

      • David
      David Lebovitz

      Happy it was a hit and came out well!

    • Kay D.

    Hi David,

    If I leave out the alcohol and reduce to sugar to about 200gms, would the texture change or would that work?

    • Nina

    Greetings from Lockdown Uk (3) This cake is amazing… It is much nicer than traditional UK Christmas cake. The first time I made it I halved the recipe…BIG MISTAKE I now make two cakes and freeze one. I couldn’t source Sour cherries, but for anyone reading this living in the UK. I used Sainsbury’s Taste the Difference Morello Cherries. The cake is delicious. Thanks David for sharing this recipe stay safe…

    • Susan

    Just took a portion out of the freezer. OMG….still so moist and delicious. Love the combination of flavors…rum, chocolate (Valhrona) and cherries! This recipe is a keeper and now tradition. Thank you!

    • Amanda Michael

    I am so glad I made this. I made the non-alcohloic version using rooibos tea (was excited that you mentioned rooibos as it comes from my country South Africa) I also reduce the sugar to 60g for half the recipe.It will be replacing my yearly christmas pudding.

A

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