CHOCOLATE FRUIT CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h30m
Yield 1 (8 by 3 1/2-inch) cake
Number Of Ingredients 19
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 the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
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 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
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.
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
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