Chocolate Christmas Cake

This old, traditional holiday recipe yields a dense cake that is much like a dark, spicy fruitcake. It will keep for quite a long time if you wrap it well. You can also bake the cake in mini-loaf pans or mini-Bundt pans to make individual servings.


  • 2 cups sifted flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup shortening
  • 1 1/2 cups unsweetened applesauce
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped raisins
  • 1/2 cup dates
  • 1/2 cup chopped candied red cherries
  • 1/3 cup candied fruit mix
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla extract


  1. Heat oven to 325 degrees F. Grease 10-inch tube pan; line with greased paper or parchment paper.
  2. Sift together first 5 ingredients in large mixing bowl.
  3. Add shortening and applesauce. Mix thoroughly at low speed for 2 minutes, scraping bowl and beaters; then add eggs and beat again.
  4. Put walnuts, fruit and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce mixture with vanilla extract. Blend well.
  5. Pour batter into prepared pan.
  6. Bake for 1 1/2 to 2 hours until knife inserted in center comes out clean.
  7. Invert and cool on rack.
  8. When cold, slice thinly.

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