CHOCOLATE CHIP FRUITCAKE
"Chocolate chips temp even those who don't care for fruitcake to try this one," says Ruth Peterson, Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 96mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE CHIP CHERRY FRUITCAKE LOAF
This is my version of a recipe originally found in an old issue of Taste of Home magazine. I make this each year and it is always a hit. My family likes this particular version because only contains fruit & nuts they like(cherries, dates or raisins and pecans)plus chocolate chips - no tangy sour bits of rind and also no alcohol so children can enjoy this as well. You also don't need to make this too far in advance as it requires no aging - I make this the day before Christmas Eve and serve it as part of our holiday meal. You can substitute any finely chopped nut you prefer for the pecans if they are not available in your area. They should be chopped finely, but still have some texture - do not use ground nuts. Prep time assumes you have already shelled and chopped your nuts. Cook time is 1 1/4-1 1/2 hours.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 10 slices approximately
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
- Beat eggs and sugar in a large bowl until well combined.
- In another large bowl, combine flour, baking powder, and salt.
- Add flour mixture to egg mixture and mix well.
- Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
- Pour into a greased 9x5" loaf pan(mixture will be very thick).
- Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
- Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
- Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
- Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.
Nutrition Facts : Calories 364.9, Fat 14.6, SaturatedFat 4.2, Cholesterol 55.8, Sodium 136.6, Carbohydrate 57.9, Fiber 3.7, Sugar 39, Protein 5.9
CHERRY FRUITCAKE
This fruitcake will not be bitter because it has no citron. I got it from a good friend's Mom in the 80's. When you slice it and hold it up to the light, there is very little cake, and it looks like stained glass. Many "fruitcake haters" have been won over by this cake.
Provided by TigerJo
Categories Dessert
Time 2h
Yield 1 fruitcake
Number Of Ingredients 11
Steps:
- Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
- Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
- Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
- Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
- Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
CHERRY CHOCOLATE CHIP BREAD
Filled with chocolate chips, hazelnuts and maraschino cherries, this heavenly quick bread is a sweet way to end holiday meals. Your guests will love it as an alternative to traditional fruitcake.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
WHITE CHOCOLATE & CHERRY LOAF
This indulgent cake is perfect for tea in the garden
Provided by Good Food team
Categories Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
- Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
- Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.63 milligram of sodium
CHOCOLATE-CHERRY FRUITCAKE
This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.
Provided by FLUFFSTER
Categories Dessert
Time 1h20m
Yield 2 loaf pans
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180C.).
- A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
- To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
- Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
- In the bowl of a standing mixer, or by hand,.
- beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
- Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
- Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
- With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.
CHERRY LOAF
This bread was very good. I made it a few years ago. I love desserts with marashino cherries. From Jean Paré.
Provided by Boomette
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
- Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.
Nutrition Facts : Calories 155.7, Fat 5.1, SaturatedFat 3, Cholesterol 34.7, Sodium 142.8, Carbohydrate 25, Fiber 0.4, Sugar 12.9, Protein 2.5
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
CHERRY-CHOCOLATE CHIP CAKE
Here's a rich and delicious chocolate-covered cherry in cake form. Betty Crocker® cake mix and frosting make things easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray bottom with cooking spray.
- In small bowl, coat chocolate chips in 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, sour cream, oil, almond extract and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Drain chopped cherries on paper towels; pat dry. Stir cherries and coated chocolate chips into batter. Pour into pan.
- Bake 31 to 37 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 0 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 g
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