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1
To make the fruitcakes, in a small saucepan, bring the dried cherries and 1/3 cup (80 ml) kirsch or rum to a boil.
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2
Remove from the heat, cover, and set aside to macerate for about 1 hour.
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3
Preheat the oven to 350F (175C).
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4
Butter the bottom and sides of two 9-inch (23-cm) loaf pans, dust them with flour, and tap out any excess.
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5
Line the bottoms with rectangles of parchment paper.
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6
Into a small bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
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7
Set aside.
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8
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
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9
In a small bowl, whisk together the eggs, egg yolk, and vanilla, then slowly beat this mixture into the butter mixture.
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10
Stir in half of the flour mixture, followed by the buttermilk or yogurt, then mix in the remaining flour mixture.
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11
Gently stir in the nuts, chocolate chips, and the macerated cherries along with any unabsorbed liquid.
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12
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of one comes out almost clean, about 45 minutes.
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13
(Some chocolate will likely cling to the toothpick.)
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14
Let cool for 15 minutes.
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15
Poke each cake about 50 times with a toothpick then slowly drizzle each cake with 3 tablespoons (45 ml) of the remaining kirsch or rum.
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16
Let cool 30 minutes, then run a knife around the sides of the cakes to help loosen them from the pans.
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17
Invert the cakes onto a wire rack, peel off the parchment paper, turn them right side up, and let cool completely.
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18
To make the glaze, in a medium bowl, whisk together the powdered sugar and 6 tablespoons (90 ml) of the kirsch or rum.
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19
If its too thick to spread (it should have the consistency of melted ice cream), whisk in 1 to 2 tablespoons (15 to 30 ml) more kirsch or rum.
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20
Spoon the glaze over the tops of the cakes, letting it run freely down the sides.
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21
Let the glaze set until firm.
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22
You can freeze the loaves after they cool, prior to dousing them with alcohol and applying the glaze.
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23
At room temperature, the cakes will keep for up to 5 days, wrapped in plastic.
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24
Its preferable to glaze them the day of serving.
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25
Substitute an equal amount of any type of dried fruits, such as cranberries, raisins, or diced prunes, for the dried cherries.
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26
Or, 1 1/2 cups (750 g) drained Italian candied cherries make a flavorful substitute, too; because theyre packed in syrup, they dont require soaking in kirsch or rum.
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27
If youre serving the fruitcake to kids, you can soften the dried cherries in cranberry juice.
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28
Omit drizzling the cakes with liqueur and use water to make the glaze.
