Chocolate-Cherry Fruitcake
INGREDIENTS
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1 1/2 cups (180 g) dried sour cherries, coarsely chopped
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1/3 cup (80 ml) plus 6 tablespoons (90 ml) kirsch or light rum
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1 1/4 cups (175 g) all-purpose flour
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1/2 cup (50 g) unsweetened cocoa powder, preferably Dutch-process
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (4 ounces/115 g) plus 2 tablespoons (1 ounce/30 g) unsalted butter, at room temperature
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1 1/2 cups (300 g) granulated sugar
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2 large eggs, at room temperature
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1 large egg yolk, at room temperature
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1 teaspoon vanilla extract
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2/3 cup (160 ml) buttermilk or plain yogurt (whole-milk or low-fat)
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1 cup (100 g) walnuts or pecans, toasted and finely chopped
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3/4 cup (120 g) bittersweet or semisweet chocolate chips
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For the glaze:
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2 cups (225 g) powdered sugar, sifted
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6 to 8 tablespoons (90 to 125 ml) kirsch or light rum
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