Black Forest Fruitcake

Black Forest Fruitcake Recipe - A Classic Dessert from Germany

Region / culture: Germany | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 12

Introduction

The Black Forest Fruitcake is a decadent dessert that combines the rich flavors of chocolate, cherries, and kirsch to create a truly unforgettable taste experience. This recipe takes a classic fruitcake and infuses it with the essence of the Black Forest cake, resulting in a moist, flavorful, and sophisticated treat. Perfect for holidays, special occasions, or as a luxurious snack, this fruitcake is sure to impress.

History

The Black Forest Fruitcake is inspired by the traditional German Black Forest Cake, known in Germany as Schwarzwälder Kirschtorte. The original cake is named after the Black Forest region in Germany and is famous for its layers of chocolate cake, whipped cream, cherries, and kirsch. This fruitcake version pays homage to those flavors, incorporating dried cherries, chocolate, and kirsch into a dense, rich cake that can be enjoyed over time.

Ingredients

Cake

2 cups dried cherries (about 10 oz or 283 g)
1.5 cups all-purpose flour
0.5 cup cocoa powder
0.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
1 cup unsalted butter, softened
1 cup sugar
3 eggs
4 oz (113 g) semi-sweet chocolate chips, melted
1 tsp vanilla extract
0.25 cup kirsch
0.25 cup water reserved from soaking cherries
0.25 cup cherry preserves
8 oz (227 g) semi-sweet or bittersweet chocolate, chopped

Syrup

0.25 cup sugar
0.5 cup water reserved from soaking cherries
1 tbsp kirsch

How to prepare

Place cherries in a bowl and cover with hot water.
Let cherries steep for 30 minutes.
Drain and reserve 0.75 cup of the cherry-water.
Place cherries on paper towels.
Set aside to dry, patting if necessary to remove excess moisture.
Butter the bottom and sides of loaf pans.
Line the bottom with parchment paper.
Butter the paper.
Preheat the oven to 300°F (149°C).
Sift flour, cocoa powder, baking powder, baking soda, and salt.
Set aside. Beat butter and sugar in a 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.
The mixture will look curdled.
Mix in melted chocolate.
Add vanilla and cherry preserves.
On low speed, add half of the flour mixture, mixing just until incorporated.
Mix in kirsch and 0.25 cup of reserved soaking water from cherries.
Add the remaining flour, mixing just until smooth.
Use a spatula or spoon to stir in cherries and chopped chocolate.
Transfer the batter to the prepared pans.
Bake the cakes at 300°F (149°C) until a wooden pick inserted in the center comes out clean, about one hour.
To prepare the syrup, heat sugar and 0.5 cup of reserved soaking water from cherries in a small saucepan until the sugar is dissolved.
Take off the heat and stir in kirsch.
Pour the syrup over the warm cakes in the pans.
Cool the cake thoroughly in the pans.
Loosen the cakes from the sides of the pan.
Remove the cake and discard the paper on the bottom of each.
Wrap each cake tightly in plastic wrap, then heavy aluminum foil.
Store in the refrigerator for up to six weeks.
Cut the cold cake into thin slices.

Kim's Notes

You can wrap the cakes in cheesecloth soaked in kirsch.
These cakes can be frozen but will last in the refrigerator forever.

Variations

1. Use different types of dried fruit, such as raspberries or blueberries, for a twist on the traditional cherry flavor.
2. Incorporate nuts like almonds or walnuts into the batter for added texture.
3. Substitute the kirsch with rum or brandy for a different flavor profile.

Cooking Tips & Tricks

1. Soak the cherries in hot water to plump them up, enhancing their flavor and texture in the cake.

2. Use high-quality cocoa powder and chocolate for the best taste.

3. Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.

4. Do not overmix the batter after adding flour to keep the cake tender.

5. Wrap the baked cakes while still warm in plastic and foil to lock in moisture.

Serving Suggestions

Serve the Black Forest Fruitcake thinly sliced, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. A cup of strong coffee or a glass of dessert wine complements the rich flavors perfectly.

Cooking Techniques

The key techniques in this recipe include creaming butter and sugar for a light and fluffy texture, melting chocolate properly to avoid seizing, and soaking and drying cherries to enhance their flavor and texture in the cake.

Ingredient Substitutions

1. Substitute dried cherries with dried cranberries or raisins.

2. Use bourbon or brandy instead of kirsch.

3. Replace all-purpose flour with a gluten-free flour blend for a gluten-free version.

Make Ahead Tips

This fruitcake improves with age, so make it at least a week in advance. Wrap it tightly and store it in the refrigerator, allowing the flavors to meld and deepen.

Presentation Ideas

Decorate slices with a dusting of powdered sugar, fresh cherries, and chocolate shavings for an elegant presentation.

Pairing Recommendations

Pair this fruitcake with a sweet dessert wine, such as a Port or a late-harvest Riesling, to complement its rich flavors.

Storage and Reheating Instructions

Store the wrapped fruitcake in the refrigerator for up to six weeks. For longer storage, freeze it. Thaw in the refrigerator overnight before serving. This cake does not require reheating.

Nutrition Information

Calories per serving

A single serving of Black Forest Fruitcake contains approximately 350 calories, making it a rich and indulgent treat.

Carbohydrates

Each serving of Black Forest Fruitcake contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates are the all-purpose flour, sugar, and dried cherries.

Fats

This fruitcake is rich in fats, with each serving providing about 18 grams. The fats come from unsalted butter, eggs, and chocolate, contributing to the cake's moist texture and rich flavor.

Proteins

Each serving of the cake contains approximately 5 grams of protein, sourced from the eggs, flour, and chocolate.

Vitamins and minerals

The Black Forest Fruitcake provides various vitamins and minerals, including iron from the cocoa powder and chocolate, and small amounts of calcium and vitamin D from the eggs and butter.

Alergens

This recipe contains common allergens such as eggs, wheat (gluten), and milk. It may also contain traces of nuts due to the chocolate used.

Summary

The Black Forest Fruitcake is a high-calorie, rich dessert that offers a good balance of carbohydrates, fats, and proteins, along with some vitamins and minerals. It is suitable for occasional indulgence.

Summary

The Black Forest Fruitcake is a luxurious take on the traditional fruitcake, inspired by the flavors of the German Black Forest Cake. With its rich combination of chocolate, cherries, and kirsch, it's a sophisticated dessert perfect for special occasions. Follow the tips and variations provided to make a fruitcake that's sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon in the early 1970s when I stumbled upon it in an old, dusty cookbook at a yard sale. The book was worn and tattered, its pages yellowed with age, but as soon as I saw the recipe for Black Forest Fruitcake, I knew I had to have it.

I had always been a lover of baking, and fruitcake was one of my favorite things to make. There was something so comforting about the warm, spicy aroma that filled the kitchen as it baked in the oven. But this particular recipe caught my eye because it was unlike any fruitcake I had ever seen before. It was rich and decadent, with layers of dark chocolate and sweet cherries, all topped with a generous drizzle of cherry liqueur.

I couldn't wait to get home and try it out. As soon as I walked through the door, I set to work gathering the ingredients. The recipe called for a mix of dried fruits – cherries, raisins, and apricots – as well as plenty of dark chocolate and a hint of cinnamon and nutmeg. I carefully measured out each ingredient, following the instructions to the letter.

As the cake baked in the oven, the smell that wafted through the house was intoxicating. It was a heady mix of sweet fruit and rich chocolate, with a warm, spicy undertone that made my mouth water. When the timer finally dinged, I eagerly pulled the cake out of the oven and set it on the counter to cool.

Once it had cooled enough to handle, I carefully sliced into it and took my first bite. The flavors exploded in my mouth – the tart cherries, the rich chocolate, the hint of spices – it was a symphony of tastes and textures that I had never experienced before. I knew then and there that this recipe would become a staple in my repertoire.

Over the years, I have made that Black Forest Fruitcake countless times, each time tweaking it slightly to suit my tastes. I have added more cherries, more chocolate, more spices – each time trying to perfect the balance of flavors. And each time I make it, I am transported back to that sunny afternoon in the 1970s when I first discovered the recipe.

I have shared the recipe with friends and family, passing it down through the generations. It has become a beloved tradition in our household, a symbol of love and warmth that we share with each other. And every time I make it, I am reminded of the joy that cooking and baking brings me, the memories that are created in the kitchen with loved ones.

So here I am, many years later, still making that Black Forest Fruitcake with as much love and passion as I did that first time. And as I take a bite of that rich, decadent cake, I am filled with gratitude for the recipe that brought so much joy into my life. Cooking truly is a gift, and I am grateful every day for the memories and connections it has brought me.