Chocolate-Cherry Fruitcake

Ingredients

• 1 1/2 cups dried cherries, chopped, sweet or sour
• 1/4 cup plus 6 tablespoons rum, whiskey, or amaretto
• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, Dutch-process or natural
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 10 tablespoons butter, at room temperature, salted or unsalted
• 2 cups sugar
• 2 large eggs, at room temperature
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk or plain yogurt, regular or low-fat
• 1 cup walnuts, pecans, or almonds, toasted and finely-chopped
• 3/4 cup chocolate chips

Directions

1. A day or so ahead of baking, combine the cherries with 1/4 cup of liquor and toss to coat. Cover them and leave them to soak.
2. When you are ready to bake, prepare two 9-inch (23 cm) loaf pans by greasing them, then either lining the bottoms with parchment paper or coating them with cocoa powder. Heat the oven to 350F (180C).
3. Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl, then put the bowl aside.
4. Using a standing electric mixer, or mixing by hand, beat the butter with the sugar until the mixture is pale, airy, and fluffy. In a separate bowl, blend the eggs, yolk, and vanilla together, then slowly pour that mixture in while you continue beating.
5. Add one-third of the flour and cocoa mixture, followed by half of the yogurt or buttermilk. Mix in another third of the dry mixture, then the remaining yogurt. Finish with the last of the dry ingredients, then gently fold in the nuts, chocolate chips, and cherries. The cherries should have taken in the liquid, but if any remains, include it too.
6. Scrape the batter evenly into the two prepared loaf pans and smooth the tops. Bake for 45 minutes, until a toothpick pushed into the middle comes out clean. Leave the cakes on the counter for about 15 minutes.
7. Use a skewer to make 50 holes in the cakes, then spoon 3 tablespoons of liquor over each one. Allow the cakes to cool.