Chocolate Cherry Fruitcake

A travesty for some, heaven for chocolate lovers. A dense pound cake with dried sour cherries, chunks of chocolate, nuts and brandy. Coffee liqueur works nicely as well.

2 cups dark raisins
2 cups dried sour cherries
1/2 cup maraschino cherries
3/4 cup dried cranberries
3/4 cup brandy - very hot
2 cups walnuts - crushed
1/2 cup coarsely chopped semi-sweet chocolate
1 teaspoon raspberry extract
1 teaspoon pure vanilla
1/2 cup raspberry or apricot jam
1 cup unsalted butter - melted and cooled
4 eggs
2 cups white sugar
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa - measured then sifted
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg

non-stick cooking spray

Soaking liquid:
Brandy or coffee liqueur.

One day or four hours before: Place fruit in a large bowl and toss with hot brandy. Cover and set aside. Just before making cake, add raspberry extract, vanilla, jam and stir in walnuts.

Preheat oven to 325 F. Spray two 9 by 5 inch loaf pans with non stick cooking spray and line with parchment paper.

For batter, blend melted butter with eggs, then dry ingredients and then fold in fruit/nut mixture. Mix well. Spoon into loaf pans.

Place loaf pans on baking sheet and bake 1 1/2 to 2 1/4 hours - test for doneness.

Cool well, wrap in brandy-soaked cheesecloth, then in a clean tea towel, then in a plastic bag. Refresh cheesecloth once a week.