CHOCOLATE FRUITCAKE
If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for
Provided by Sarah Cook
Categories Treat
Time 2h35m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
- Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
- Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.
Nutrition Facts : Calories 683 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 79 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
BRANDIED CHOCOLATE FRUITCAKE
Even people who hate fruitcake love this fruitcake -- it's like no other fruitcake I've ever had. (But if you don't like alcohol, don't even think about it!) I've been making this since 1980 -- maybe even earlier ... It appeared in the L.A. Times Food section in the late 1970s, and is said to have come from "The Art of Buffet Entertaining" by Diana and Paul von Welanetz, who credited a local newspaper for finding it -- in other words, no one really knows where it came from!
Provided by KLHquilts
Categories Dessert
Time 4h30m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
- Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
- Spray two 9"x5" loaf pans liberally with baking spray.
- Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
- Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
- Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
- Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
- Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
- Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
- Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
- Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
- Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
- If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.
Nutrition Facts : Calories 239.1, Fat 14.6, SaturatedFat 4.8, Cholesterol 51.1, Sodium 56.7, Carbohydrate 21.5, Fiber 1.9, Sugar 12.6, Protein 3.6
BRANDIED FRUITCAKE
Number Of Ingredients 11
Steps:
- Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper. Invert a microwave-safe saucer in center of oven floor.Mix first 5 ingredients. Let stand 15 minutes. Cream butter and sugar in large mixer bowl at high speed until fluffy. Add remaining ingredients and candied fruit mixture. Beat at medium speed 2 minutes. Spread batter in pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1 inch of batter at each end and folding remaining foil around handles.Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating 1/4 turn every 3 minutes. Microwave at high (100%) 1 to 2 minutes until a wooden pick inserted in center comes out clean (surface may appear moist, but do not overcook top will be flat or irregular). Remove foil.Let stand on heatproof surface 15 minutes to complete cooking. Invert onto cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap and refrigerate overnight. Serve at room temperature.Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of different wattage.Altitude Adjustments: At 6,000 feet, no adjustments needed.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE FRUITCAKE
From Feast by Nigella Lawson, published by Chatto and Windus. Ok, it's fruit cake but I simply couldn't resist a chocolate fruitcake. It sounds wonderful!
Provided by Annacia
Categories Dessert
Time 1h45m
Yield 1 8 x 3 1/2 cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
- Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
- After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
- Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
- Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
- To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange edible gold stars around the perimeter of the top of the cake (if you can find them- not listed in ingredients as Zaar will not accept). Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
Nutrition Facts : Calories 6477.6, Fat 207.9, SaturatedFat 103.6, Cholesterol 942.7, Sodium 1169.9, Carbohydrate 1107.4, Fiber 66.7, Sugar 808.9, Protein 79.3
BRANDIED FRUITCAKE COOKIES
These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!
Provided by YaYa1689
Categories Drop Cookies
Time 39m
Yield 54 Cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
- Cover and chill overnight.
- In a small bowl, combine flour, baking powder and baking soda, set aside.
- For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
- Add egg and cottage cheese and beat until combined, beat in flour mixture.
- Cover and chill overnight.
- Stir brandied fruits mixture into batter.
- Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
- Add additional cherries to garnish tops of cookies.
- Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
- Cool completely on racks.
- May be frozen.
Nutrition Facts : Calories 44, Fat 1.9, SaturatedFat 1.2, Cholesterol 8.8, Sodium 31.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.5, Protein 0.8
RICH BRANDY CHRISTMAS FRUITCAKE
A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.
Provided by Samuel Holden
Categories Dessert
Time 5h20m
Yield 8 inch cake
Number Of Ingredients 20
Steps:
- The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
- pre-heat oven to 275ºF/140ºC.
- Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
- Sift the flour salt and spices into a large mixing bowl.
- In a separate bowl cream the butter and sugar together until the mixtures fluffy.
- Beat the eggs and add them a little at a time.
- Fold in the flour and spices.
- Stir in the fruit that has been soaking along with any excess liquid.
- Mix in the treacle.
- Spoon into the cake tin and spread out evenly.
- Cover the cake with a double square of greaseproof paper with a small hole in the top.
- Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
- When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
- Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
- First poke little holes in the cake with a knitting needle or a skewer.
- Come Christmas you will have a very very rich fruit cake.
- Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Roxy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
- Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g
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