Ingredients
Method
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9x5 inch) with butter or non-stick spray, then line it with parchment paper for easy removal.
- Drain the fruit: Place your chopped dried fruit in a colander or on paper towels. Press gently to remove excess moisture. This is crucial; wet fruit will steam the cake rather than bake it evenly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon until no lumps remain. Sifting at this stage ensures a smooth batter without gritty pockets of cocoa.
- Whisk wet ingredients: In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract using an electric mixer on medium speed for about 2 minutes. The mixture should look pale and slightly thickened.
- Combine: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Do not overmix, or the cake will become tough. Stop as soon as you see no streaks of flour.
- Fold in mix-ins: Gently fold in the drained dried fruit and chocolate chips using a spatula. Distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The top should spring back lightly when touched.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This resting period allows the structure to set properly.
Nutrition
Notes
I keep this cake in regular rotation because it freezes beautifully and travels well for potlucks. The chocolate chips melt into pockets of richness that balance the tartness of dried cranberries. It feels indulgent but relies on pantry staples you likely already have.