Chocolate Fruitcake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Calimyrna figs, stemmed, diced, dried-about 7-1/2 oz
1 cup: Prunes, pitted and diced
1 cup: Peaches, dried, diced
1 cup: Dates, pitted and diced
1/2 cup: Dark rum or spiced rum,
3 T: Orange peel, minced
H,
3 cup: All-purpose flour, sifted
3/4 cup: Unsweetened cocoa powder,
1 1/2 t: Baking powder,
1 1/2 t: Baking soda,
3/4 t: Ground cinnamon,
3/4 t: Salt,
2 cup: Dark brown sugar, packed
3 ounce: Bittersweet, (not unsweetened
OR semi-sweet chocolate, coarsely chopped
1/2 cup: Butter, unsalted, room temperature
1 cup: Mincemeat with brandy or rum,
2 1/2 cup: Walnut pieces, 10 oz
H,
GLAZES:,
3 T: Light corn syrup,
2 T: Dark rum or spiced rum,
3 ounce: Bittersweet, (not unsweetened) or semisweet chocolate, ] finely chopped
3 T: Butter, unsalted
Orange peel strips,
Directions:
FOR CAKE: Position rack in center of oven and preheat to 325 degrees.
Generously butter 12 cup bundt pan. Dust pan with cocoa powder; tap out
excess.
Combine first 6 ingredients. Let stand 30 minutes, stirring
occasionally.
Sift flour, cocoa, baking powder, baking soda, cinnamon and salt into
medium bowl. Finely grind sugar and chopped chocolate in processor.
Using electric mixer, beat butter in bowl until fluffy. Add sugar
mixture in 3 additions, beating to blend after each addition. (mixture
will be grainy). Add eggs 1 at a time, beating well after each addition.
Using rubber spatula, mix in 1/3 of the dry ingredients. Mix in half
of mincement. Add remaining dry ingredients and walnuts to dried fruit
mixture, tossing to coat evenly. Add to batter and blend well.
Spoon batter into prepared pan. Bake until tester inserted near cneter
of cake comes out with just a few crumbs attached, covering cake loosely
with foil if browning too quickly, about 1 hour and 30 minutes. Let stand
20 minutes. Turn pan over onto rack. Let stand 3 minutes; gently lift
off pan. Cool completely.
FOR GLAZES: Combine 3 tablespoons corn syrup and 2 tablespoons rum in a
bowl. Place cake on plate. Brush all of rum glaze over cake. Double-wrap
in foil and store at room temperature at least 2 days. (Can be made
ahead. Store in refigerator up to 3 months. Bring to room temperature
before continuing.)
Stir chocolate and butter in heavy small saucepan over low heat until
melted and smooth. Cool 15 minutes.
Drizzle chocolate glaze over top of cake in decorative pattern. Garnish
with strips of orange peel and serve.
QUOTE: This is one fruitcake everyone will eat - guaranteed. It keeps up
to three months, so make one now for the holidays.
From Bon Appetit magazine 9/92
Formatted for MM by Pegg Seevers 9/12/94
Source from luhu.jp
Generously butter 12 cup bundt pan. Dust pan with cocoa powder; tap out
excess.
Combine first 6 ingredients. Let stand 30 minutes, stirring
occasionally.
Sift flour, cocoa, baking powder, baking soda, cinnamon and salt into
medium bowl. Finely grind sugar and chopped chocolate in processor.
Using electric mixer, beat butter in bowl until fluffy. Add sugar
mixture in 3 additions, beating to blend after each addition. (mixture
will be grainy). Add eggs 1 at a time, beating well after each addition.
Using rubber spatula, mix in 1/3 of the dry ingredients. Mix in half
of mincement. Add remaining dry ingredients and walnuts to dried fruit
mixture, tossing to coat evenly. Add to batter and blend well.
Spoon batter into prepared pan. Bake until tester inserted near cneter
of cake comes out with just a few crumbs attached, covering cake loosely
with foil if browning too quickly, about 1 hour and 30 minutes. Let stand
20 minutes. Turn pan over onto rack. Let stand 3 minutes; gently lift
off pan. Cool completely.
FOR GLAZES: Combine 3 tablespoons corn syrup and 2 tablespoons rum in a
bowl. Place cake on plate. Brush all of rum glaze over cake. Double-wrap
in foil and store at room temperature at least 2 days. (Can be made
ahead. Store in refigerator up to 3 months. Bring to room temperature
before continuing.)
Stir chocolate and butter in heavy small saucepan over low heat until
melted and smooth. Cool 15 minutes.
Drizzle chocolate glaze over top of cake in decorative pattern. Garnish
with strips of orange peel and serve.
QUOTE: This is one fruitcake everyone will eat - guaranteed. It keeps up
to three months, so make one now for the holidays.
From Bon Appetit magazine 9/92
Formatted for MM by Pegg Seevers 9/12/94
Source from luhu.jp