Black Forest Fruitcake
Although this is called a fruitcake it's more like a poundcake. It's a recipe from one of the central market cooking classes.
- Contributed by Kim at Catsrecipes Y-Group
- Makes 2 large loaves or four small loaves
- 2 cups dried cherries (about 10 ounces)
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 4 ounces semi-sweet chocolate chips, melted
- 1 tsp vanilla extract
- ¼ cup kirsch
- ¼ cup water reserved from soaking cherries
- ¼ cup cherry preserves
- 8 ounces semi-sweet or bittersweet chocolate, chopped
- Place cherries in a bowl and cover with hot water.
- Let cherries steep for 30 minutes.
- Drain and reserve ¾ cup of the cherry-water.
- Place cherries on paper towels.
- Set aside to dry, patting if necessary to remove excess moisture.
- butter bottom and sides of loaf pans.
- Line bottom with parchment paper.
- butter paper.
- Preheat oven to 300°F.
- Sift flour, cocoa powder, baking powder, baking soda, and salt.
- Set aside beat butter and sugar in large bowl of an electric mixer until lighter in color and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Mixture will look curdled.
- Mix in melted chocolate.
- Add vanilla and cherry preserves.
- On low speed, add half of flour mixture, mixing just until incorporated.
- Mix in kirsch and ¼ cup reserved soaking water from cherries.
- Add remaining flour, mixing just until smooth.
- Use spatula or spoon to stir in cherries and chopped chocolate.
- Transfer batter to prepared pans.
- Bake cakes at 300°F until wooden pick inserted in center comes out clean, about one hour.
- To prepare syrup, heat sugar and ½ cup reserved soaking water from cherries in a small saucepan until sugar is dissolved.
- Take off heat and stir in kirsch.
- Pour over warm cakes in pans.
- Cool cake thoroughly in pans.
- Loosen cakes from sides of pan.
- Remove cake and discard paper on the bottom of each.
- Wrap each cake tightly in plastic wrap, then heavy aluminum foil.
- Store in refrigerator up to six weeks.
- Cut cold cake into thin slices.
You can wrap the cakes in cheesecloth soaked in kirsch. These can be frozen but will last in the refrigerator forever.