Chocolate Fruitcake Non Alcoholic Recipes

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TROPICAL FRUIT (NO-ALCOHOL) FRUITCAKE



Tropical Fruit (No-Alcohol) Fruitcake image

I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves

Provided by Karyl Lee

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

1 cup diced dried papaya
1 cup diced dried pineapple
1/2 cup diced dried mango
1/2 cup dried sweetened cranberries
1 cup raw hulled pumpkin seeds
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 cup butter substitute, plus
1 teaspoon butter substitute
3/4 cup raw sugar
4 tablespoons sunflower oil
1/2 cup agave syrup or 1/2 cup honey
1/2 cup pineapple-orange juice
1 tablespoon vanilla extract
1 teaspoon orange extract

Steps:

  • Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
  • Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
  • Line pans with parchment paper.
  • Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
  • Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
  • When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.

Nutrition Facts : Calories 871.8, Fat 30.6, SaturatedFat 4.9, Sodium 246.5, Carbohydrate 132.9, Fiber 5.3, Sugar 52, Protein 18.7

CHOCOLATE FRUITCAKE (NON-ALCHOLIC)



Chocolate Fruitcake (Non-Alcholic) image

A dense, fruit-filled extravaganza for the mouth. I have tempted fruitcake haters many times. Original recipe came from the Tacoma News Tribune MANY years ago.

Provided by Mean Mary

Categories     Dessert

Time 2h

Yield 1 tube cake, 25 serving(s)

Number Of Ingredients 12

2 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1 1/2 cups chopped nuts, of your choice I use pecans
2 cups candied fruit, I use red cherries, dried apricots and pineapple
1 cup raisins
1 cup chopped dates (not sugared)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup melted butter

Steps:

  • Preheat oven to 300 degrees.
  • On wax paper, sift together flour, sugar, cocoa, baking soda. On another piece of wax paper, mix the raisins, dates, nuts and candied fruit.
  • In a large bowl, beat sour cream, eggs and vanilla until blended. Add butter then the flour mixture. Blend well until all is incorporated. Beat the mixture at medium speed for 1 minute. Add fruit and nut mixture and fold in until well distributed.
  • Turn into a prepared tube or Bundt pan. Bake at 300 degrees with a shallow pan of hot water near the floor of the oven until a cake tester comes out clean, approximately 1 3/4 hours. Cool on wire rack for 10 minutes. With a narrow spatual, loosen edges and turn out onto wire rack and cool completely. Wrap in foil or plastic wrap and refrigerate for 1 week, minimum. Do not attemp to slice this until the week is almost up, it will crumble badly, ask me how I know this. Slice very thinly and enjoy.

Nutrition Facts : Calories 212.2, Fat 8.6, SaturatedFat 2.9, Cholesterol 24.5, Sodium 135.7, Carbohydrate 32, Fiber 2, Sugar 19.9, Protein 3.8

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