Chocolate Drambuie Fruit Cakes Recipe

Name: Chocolate Drambuie Fruit Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups golden raisins; 2 cups raisins, coarsely chopped; 1 3/4 cups dried currants; 1 1/2 cups pitted prunes, coarsely chopped; 1 1/2 cups pitted dates, coarsely chopped; 3/4 cup mixed candied peel; 2/3 cup red glace cherries, quartered; 1 1/3 cups Drambuie; 1/3 cup honey; 1 tbsp finely grated lemon peel; 1 cup (2 sticks) butter, softened; 1 1/2 cups firmly packed dark brown sugar; 6 None eggs; 3 oz semi-sweet chocolate, coarsely grated; 1 1/3 cups pecans, chopped coarsely; 2 1/4 cups flour; 1 1/4 cups self-rising flour; 1/4 cup unsweetened cocoa powder; 1 cup pecan halves; 6 None glace cherries

Servings: persons

2 1/4 cups golden raisins
2 cups raisins, coarsely chopped
1 3/4 cups dried currants
1 1/2 cups pitted prunes, coarsely chopped
1 1/2 cups pitted dates, coarsely chopped
3/4 cup mixed candied peel
2/3 cup red glace cherries, quartered
1 1/3 cups Drambuie
1/3 cup honey
1 tbsp finely grated lemon peel
1 cup (2 sticks) butter, softened
1 1/2 cups firmly packed dark brown sugar
6 None eggs
3 oz semi-sweet chocolate, coarsely grated
1 1/3 cups pecans, chopped coarsely
2 1/4 cups flour
1 1/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
1 cup pecan halves
6 None glace cherries

1
Combine fruit, 1 cup of the liqueur, honey and lemon peel in a large bowl. Cover with plastic wrap. Let stand in a cool, dark place for one week, stirring every 2 days.
2
Preheat the oven to 250u00b0F. Grease a 6-cup Texas muffin pan; line bottom with parchment paper. Line a deep 9-inch round or a deep 9-inch square cake pan with 4 layers of parchment paper, extending paper 2 inches above sides.
3
Beat butter and brown sugar in a medium bowl with an electric mixer until just combined. Beat in eggs, one at a time. Stir butter mixture into fruit mixture. Stir in chocolate and chopped nuts. Stir in sifted dry ingredients, in two batches.
4
Fill each muffin cup level to the top with batter. Spread remaining batter into cake pan. Decorate tops with pecan halves and glace cherries.
5
Bake muffins 1 1/2 hours (the cake can stand while muffins are baking). Brush hot muffins with half of the remaining liqueur. Cover with foil. Cool in pan.
6
Increase oven temperature to 300u00b0F. Bake large cake for 3-3 1/4 hours or until toothpick inserted into center comes out clean. Brush hot cake with remaining liqueur. Cover with foil; wrap in a clean towel. Cool in pan overnight.

2173

kcal

Calories

139

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 1/4 cups golden raisins, 2 cups raisins, coarsely chopped, 1 3/4 cups dried currants, 1 1/2 cups pitted prunes, coarsely chopped, and more.

Yes, Chocolate Drambuie Fruit Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Drambuie Fruit Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions