Chocolate Fruitcake Non Alcoholic Recipes Drinks

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CHOCOLATE FRUITCAKE



Chocolate Fruitcake image

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

12 1/4 ounces dried soft prunes, chopped (350 grams)
8 3/4 ounces raisins (250 grams)
4 1/2 ounces currants (125 grams)
6 1/4 ounces unsalted butter, softened (175 grams)
6 1/4 ounces dark muscovado sugar (175 grams)
6 1/4 fluid ounces honey (175 ml)
4 1/2 fluid ounces coffee liqueur (125 ml)
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces plain flour (150 grams)
2 1/2 ounces ground almonds (75 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 ounce dark chocolate-covered coffee beans (25 grams)
edible glitter (optional)
gold dragees (optional)

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

FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)



Fruit Cake Recipe (Alcohol and No-Alcohol) image

This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.

Provided by Anupama

Categories     Dessert

Time 9h20m

Yield 18

Number Of Ingredients 27

For Fruit Cake //
3/4 cup candied fruits
1/8 cup chopped dried cranberries
1/8 cup raisins (I used golden)
1/8 cup candied cherries
1/4 cup chopped dried figs
1/4 cup chopped dried apricots
1/4 cup chopped dates
1/2 cup nuts (walnuts, almonds, cashews, and hazelnuts)
1 cup dark rum / brandy / apple juice / orange juice
200 grams or 14 tablespoons butter (I used salted) Add 1/2 tsp salt, if using unsalted butter.
3/4 cup brown sugar
1/4 cup granulated sugar
3 large eggs
2 1/4 cups bread flour or all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
A pinch of cardamom, optional
10-12 blanched almonds, optional
For Storing //
Alcohol or simple syrup
For Orange Glaze Icing //
5 tablespoons powdered or Confectioner's sugar
2 tablespoons Fresh orange juice or as needed
Few drops of orange essential oil (optional)
NOTE: Some ingredients can be replaced with their vegan counterparts.

Steps:

  • Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
  • Mix well and cover tightly with a plastic wrap and, and store at room temperature.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
  • Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
  • To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
  • Add the eggs, one at a time, and beat until fully incorporated.
  • Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
  • Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
  • Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
  • Add blanched almonds to the bottom fo the pan.
  • Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
  • Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
  • Invert onto a cooling rack to cool completely.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
  • Soak cheesecloth with 1-2 tablespoons of alcohol.
  • Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
  • Place in an airtight cake tin or container and age for 2-3 weeks.
  • Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
  • Mix until smooth. If needed, thin the glaze with orange juice.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Drizzle the glaze evenly over the cake and let set for about 10 minutes.
  • Slice and serve at room temperature along with some warm mulled wine.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • ENJOY THIS RECIPE.

Nutrition Facts : Calories 502 calories, ServingSize 1 serving

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