Chunky Nut And Dried Fruitcake Recipes
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
CHUNKY BRANDIED CHRISTMAS FRUITCAKE
Handwritten from my grandma's recipe collection. This is from a friend of hers, no name dated 1984. In her notes she has stated "quite chunky due to all the nuts, looks very pretty when cut"
Provided by cookingpompom
Categories Dessert
Time P1DT3m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Day one.
- Coarsley chop all the dried fruit and place into a large glass or ceramic bowl.
- Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate.
- Day two.
- Add in coarsley chopped nuts and sugar. Stir.
- In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir.
- Mix the cake mixture in with the fruit and nut mix, stir well.
- Pour mixture into a greased and lined deep 20cm cake tin.
- Gently drop the filled cake tin on the floor 5 times to remove all air bubbles.
- Bake at 140oC for 2 1/2 - 3 hours, or until cooked.
- Cool completley in the tin.
- Serve in small slices.
Nutrition Facts : Calories 383, Fat 17.6, SaturatedFat 3.1, Cholesterol 37.2, Sodium 29.3, Carbohydrate 44, Fiber 4.3, Sugar 29.3, Protein 6.7
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