Chocolaty Harvest Fruit Topped Cake Recipes

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.

FRUIT-TOPPED CAKE

Steps:

• Preheat oven to 375°F Grease a 9-inch round pan.
• Sift flour, baking powder and salt into a small bowl.
• In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
• Add egg to butter/sugar mix, stir well.
• Stir in flour mix, spread dough in pan with the back of a spoon.
• Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
• Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
• Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
• Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
• Cool on a wire rack and serve warm or at room temperature.