CHOCOLATE CHIP CHERRY FRUITCAKE LOAF
This is my version of a recipe originally found in an old issue of Taste of Home magazine. I make this each year and it is always a hit. My family likes this particular version because only contains fruit & nuts they like(cherries, dates or raisins and pecans)plus chocolate chips - no tangy sour bits of rind and also no alcohol so children can enjoy this as well. You also don't need to make this too far in advance as it requires no aging - I make this the day before Christmas Eve and serve it as part of our holiday meal. You can substitute any finely chopped nut you prefer for the pecans if they are not available in your area. They should be chopped finely, but still have some texture - do not use ground nuts. Prep time assumes you have already shelled and chopped your nuts. Cook time is 1 1/4-1 1/2 hours.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 10 slices approximately
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
- Beat eggs and sugar in a large bowl until well combined.
- In another large bowl, combine flour, baking powder, and salt.
- Add flour mixture to egg mixture and mix well.
- Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
- Pour into a greased 9x5" loaf pan(mixture will be very thick).
- Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
- Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
- Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
- Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.
Nutrition Facts : Calories 364.9, Fat 14.6, SaturatedFat 4.2, Cholesterol 55.8, Sodium 136.6, Carbohydrate 57.9, Fiber 3.7, Sugar 39, Protein 5.9
CHOCOLATE CHIP FRUITCAKE BARS
Provided by Food Network
Time 1h50m
Yield 24 bars
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust.
- Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam.
- Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars.
- Line the pan with foil, allowing enough foil to make the bars easy to lift and transfer to a flat surface for cutting.
CHOCOLATE FRUIT CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h30m
Yield 1 (8 by 3 1/2-inch) cake
Number Of Ingredients 19
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.
CHOCOLATE CHIP FRUITCAKE
"Chocolate chips temp even those who don't care for fruitcake to try this one," says Ruth Peterson, Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 96mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE FRUITCAKE
If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for
Provided by Sarah Cook
Categories Treat
Time 2h35m
Yield Cuts into 10 slices
Number Of Ingredients 15
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.
Nutrition Facts : Calories 683 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 79 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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CHOCOLATE CHIP FRUITCAKE BARS RECIPE - PILLSBURY.COM
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2.5/5 (10)Category DessertServings 24Total Time 1 hr 40 mins
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam.
- Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars.
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