Chocolate Orange Fruitcake With Pecans Recipes

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS

Steps:

• For cake:
• Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
• Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
• Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
• Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
• For Glaze:
• Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
• Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

CHOCOLATE FRUIT CAKE

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.

WHITE CHOCOLATE ORANGE FRUITCAKE

Steps:

• Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
• In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
• Preheat oven to 325°F.
• Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
• To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in vanilla, orange zest and cinnamon.
• Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
• Add 1 cup flour and beat until well blended.
• Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
• Add to batter and mix thoroughly.
• Turn batter into prepared pan and smooth top.
• Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
• Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
• Remove springform pan from water bath.
• Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
• When completely cool, run a sharp knife around edges of pan to loosen cake.
• Remove springform side of pan.
• Carefully remove cake from bottom of pan; peel off wax paper.
• Wrap cake in plastic wrap, then wrap in foil.
• Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
• For longer storage, freeze cake.
• Do not frost at this time.
• To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
• Stir in white chocolate, mixing well.
• Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
• Stir in Grand Marnier.
• Cover and refrigerate until glaze thickens to spreading consistency.
• An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
• Garnish edge of top of cake with apricot halves.
• Sprinkle additional chopped pecans over center of cake.
• Return to refrigerator until serving time.

CANDY ORANGE SLICE FRUITCAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE CHIP FRUITCAKE

Steps:

• In a bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

ORANGE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.

ORANGE FRUITCAKE

Steps:

• 1. Preheat oven to 275^ Spray 2 loaf pans with no-stick cooking oil.(I like to put a piece of waxed paper in the bottom of the pans and spray it too-makes it easier to remove from pan)..
• 2. Cream butter and sugar;add eggs one at a time, mixing well after each addition. Roll nuts and candy pieces in the 3 cups of flour to coat and stir them and the flour into the egg mixture.
• 3. Add the soda to the buttermilk and stir in with the remaining 1/2 cup of flour. Pour evenly into the 2 prepared pans. Bake for 2 1/2 hours or until tested done.Remove from oven and leave in pans for 6 hours. Remove from pans, remove waxed paper from bottom of cakes. Frost with mixture of powdered sugar and orange juice glaze.

CHOCOLATE FRUITCAKE

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.

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

CHOCOLATE ORANGE PECAN PIE

Steps:

• Sift the flour and salt into a mixing bowl.
• Rub the fats into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
• Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
• Roll the pastry out and place in a pie dish that has been dusted with cornflour.
• Blind bake for 10 minutes.
• Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
• Fold in the pecans, you can chop them in half if desired.
• Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.