CHOCOLATE FRUITCAKE RECIPE - FOOD.COM
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!
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
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, FatContent 207.9, SaturatedFatContent 103.6, CholesterolContent 942.7, SodiumContent 1169.9, CarbohydrateContent 1107.4, FiberContent 66.7, SugarContent 808.9, ProteinContent 79.3
CHOCOLATE FRUITCAKE RECIPE | BBC GOOD FOOD
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
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Cook Time 2 hours
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, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 97 grams carbohydrates, SugarContent 79 grams sugar, FiberContent 5 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.63 milligram of sodium
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CHOCOLATE FRUITCAKE RECIPE - FOOD.COM
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Reviews 5.0
Total Time 1 hours 45 minutes
Calories 6477.6 per serving
- 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.
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