Best Chocolate Fruitcake Recipes

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CHOCOLATE FRUITCAKE



Chocolate fruitcake image

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

200g butter
200g dark brown soft sugar
100g dark chocolate (we used 80%) broken into chunks
75ml brandy
1 tsp vanilla extract
250g raisins
250g currants
100g dried cranberries
100g dried sour cherries
100g mixed peel
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1 tsp mixed spice
3 eggs , beaten with a fork

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

CHOCOLATE CHIP FRUITCAKE



Chocolate Chip Fruitcake image

"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

3 eggs
1 cup sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups coarsely chopped pecans
1 cup chopped dates
1 cup halved candied cherries
2/3 cup semisweet chocolate chips

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.

WHITE CHOCOLATE FRUITCAKE BARS



White Chocolate Fruitcake Bars image

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Dessert     Butter     Almond     Egg     Orange     Ginger     Vanilla     Cranberry     Coconut     Chocolate     White Chocolate     Christmas     Bake

Yield Makes about 30

Number Of Ingredients 19

For the Shortbread:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
For the Glaze and Assembly:
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Steps:

  • Make the Shortbread:
  • Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
  • Whisk flour, almonds, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
  • With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
  • Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
  • Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
  • Make the Glaze and Assemble:
  • Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
  • Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
  • Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
  • Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

CHOCOLATE CHIP FRUITCAKE BARS



Chocolate Chip Fruitcake Bars image

Provided by Food Network

Time 1h50m

Yield 24 bars

Number Of Ingredients 5

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup diced mixed candied fruit
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
Powdered sugar, if desired

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 CHIP CHERRY FRUITCAKE LOAF



Chocolate Chip Cherry Fruitcake Loaf image

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

3 large eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup finely chopped pecans (measure after chopping)
1 cup raisins or 1 cup sultana
1 cup candied red cherries, halves (also known as glazed fruitcake cherries)
1 cup semi-sweet chocolate chips
5 -6 extra candied red cherries, halves,to taste,for garnishing the top of the loaf

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-CHERRY FRUITCAKE



Chocolate-Cherry Fruitcake image

This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.

Provided by FLUFFSTER

Categories     Dessert

Time 1h20m

Yield 2 loaf pans

Number Of Ingredients 16

1 1/2 cups dried cherries, well chopped
1/4 cup whiskey or 1/4 cup Amaretto, plus
6 tablespoons whiskey or 6 tablespoons Amaretto
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter, at room temperature (salted or unsalted)
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk (regular or low-fat) or 2/3 cup plain yogurt (regular or low-fat)
1 cup walnuts, pecans or 1 cup almonds, toasted and finely chopped
3/4 cup chocolate chips

Steps:

  • Preheat oven to 350°F (180C.).
  • A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
  • To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
  • Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
  • In the bowl of a standing mixer, or by hand,.
  • beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
  • Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
  • Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
  • With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.

MODERN TWIST ON FRUITCAKE W/ WHITE CHOCOLATE CREAM CHEESE ICING



Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing image

Make and share this Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing recipe from Food.com.

Provided by TenderLovingCare

Categories     Breads

Time 1h20m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 17

2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 cup butter, softened
2 tablespoons milk
1/4 cup rum
1 cup sugar
1/2 cup chopped pecans
1/3 cup chopped dates
1/2 cup chopped dried cranberries
1/2 cup chopped dried cherries
1/2-1 cup chocolate chips
5 ounces white chocolate or 5 ounces almond bark
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon lemon juice

Steps:

  • Beat butter, sugar, salt, eggs, milk, rum, and baking powder till well mixed.
  • Add in flour and mix well.
  • Gently fold in the fruit, nuts, and chocolate chips.
  • Pour into a buttered and floured 9 1/2" by 5 1/2" bread pan.
  • Bake in preheated 350°F oven until browned or about 60-75 minutes.
  • Let stand in pan a few minutes then remove and place on rack to cool completely.
  • While cooling melt white chocolate over a double boiler or in the microwave.
  • Combine frosting ingredients and beat well with mixer.
  • Frost cool cake and let it flow over the sides.
  • Can garnish with leftover fruit, nuts, or maraschino cherries cut into shapes.
  • Freezes well but I prefer mine without the icing until it's thawed or it ends up separating and getting icky.

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS



Chocolate-Orange Fruitcake with Pecans image

Categories     Cake     Liqueur     Mixer     Chocolate     Citrus     Fruit     Nut     Dessert     Bake     Christmas     Cream Cheese     Orange     Prune     Date     Fig     Pecan     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 25

Cake
2 1/2 cups large pecan pieces, toasted
1 cup (packed) chopped dried black Mission figs
1 cup (packed) chopped pitted prunes
1 cup (packed) chopped pitted dates
1/2 cup frozen orange juice concentrate, thawed
1/4 cup Grand Marnier or other orange liqueur
2 tablespoons grated orange peel
3 cups all purpose flour
3/4 cup (packed) unsweetened cocoa powder
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1-pound box dark brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
4 large eggs, room temperature
3/4 cup purchased prune butter
Glaze
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons orange juice concentrate, thawed
Chopped candied fruit peel (optional)

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.)

CHOCOLATE-COVERED FRUITCAKE BALLS



Chocolate-Covered Fruitcake Balls image

Categories     Food Processor     Chocolate     Dessert     Quick & Easy     Dried Fruit     Winter     Gourmet

Yield Makes about 24 confections

Number Of Ingredients 2

2 cups crumbled fruitcake
7 ounces fine-quality bittersweet chocolate, cut into bits

Steps:

  • In a food processor grind the fruitcake until it forms a ball, scoop up rounded teaspoons of it, and with dampened hands form them into balls. Let the balls stand, uncovered, in a jelly-roll pan lined with wax paper for 30 minutes. In a small metal bowl set in a saucepan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the pan. Balancing the fruitcake balls, 1 at a time, on the tines of a fork, dip them into the chocolate, letting the excess drip off, and transfer them to the wax paper, reserving the remaining chocolate for another use. Chill the balls for 30 minutes, or until the chocolate is hardened. The fruitcake balls keep, covered and chilled, for 1 week.

CHOCOLATE CHIP FRUITCAKE BARS



Chocolate Chip Fruitcake Bars image

This isn't your grandma's fruitcake! Refrigerated chocolate chip cookie dough is mixed with candied fruit pieces and layered with jam for a bar recipe that could give fruitcake a great new reputation! Servings # 24

Provided by @MakeItYours

Number Of Ingredients 5

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup diced mixed candied fruit
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
Powdered sugar, if desired

Steps:

  • 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.
  • 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.

RICH CHOCOLATE DRAMBUIE FRUITCAKE



Rich Chocolate Drambuie Fruitcake image

Make and share this Rich Chocolate Drambuie Fruitcake recipe from Food.com.

Provided by oatsfudge

Categories     Fruit

Time 4h

Yield 1 cake, 6 serving(s)

Number Of Ingredients 24

2 cups sultanas
1/3 cup sultana
2 cups raisins (chopped)
1/3 cup raisins (chopped)
1 cup currants
2/3 cup currants
1 cup pitted prune, chopped
1/2 cup pitted prune, chopped
1 cup pitted dates, chopped
1/2 cup pitted dates, chopped
3/4 cup mixed peel
2/3 cup glace cherries, chopped into quarters
340 ml drambuie
1/3 cup honey
1 tablespoon lemon rind
250 g butter
1 cup demerara sugar
1/2 cup demerara sugar
6 eggs
90 g dark chocolate
125 g chopped pecans
2 cups plain flour
1 cup self raising flour
1/4 cup cocoa

Steps:

  • Combine fruit and 1 cup(250 ml)of Drambuie,honey and lemon rind,mix well,cover and stand overnight(I left it for ten days!).
  • Grease a 6 hole Texas muffin pan(3/4 cup capacity)AND line base and sides of a deep 25cm round OR 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
  • Cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
  • Stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
  • Place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
  • Muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
  • Brush hot cakes with remainder of Drambuie and cover tightly with foil.

Nutrition Facts : Calories 1957.2, Fat 63.5, SaturatedFat 29.3, Cholesterol 275.1, Sodium 397.6, Carbohydrate 353.8, Fiber 41.6, Sugar 204.9, Protein 28.1

WHITE CHOCOLATE ORANGE FRUITCAKE



White Chocolate Orange Fruitcake image

I haven't tried this yet, but it sounds good. Not bad, coming from someone that doesn't normally care for fruitcake! :) I like the idea that it doesn't use candied/glaced fruits...and white chocolate and orange go very well together. It's too late for Christmas this year, but I thought I'd post this here for others that might be interested. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include storage/mellowing time in refrigerator.

Provided by UnknownChef86

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 17

4 cups diced dried mixed fruit (see note)
1 cup Grand Marnier or 1 cup other orange-flavored liqueur, divided
1/2 cup butter (4 ounces)
1/2 cup packed light brown sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
8 ounces imported white chocolate, melted and cooled slightly
1 cup flour
2 tablespoons flour
1 1/2 cups chopped pecans
1/3 cup heavy cream
6 ounces imported white chocolate, cut up
2 teaspoons Grand Marnier
apricot halves (to garnish)
chopped pecans, to garnish

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.

Nutrition Facts : Calories 349.6, Fat 24.2, SaturatedFat 10.6, Cholesterol 78.4, Sodium 85.5, Carbohydrate 29.9, Fiber 1.3, Sugar 21.8, Protein 5

FRUITCAKE JUNKYARD BROWNIE WITH SPICED ORANGE LIQUEUR AND WHITE CHOCOLATE



Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate image

Provided by Erin Campbell

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 18

1 cup (2 sticks) unsalted butter, melted, plus more for greasing the pie tins 1/2 loaf fruitcake (about 1 pound)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
1 cup cocoa powder
3 cups sugar
4 large eggs
1 tablespoon vanilla
1 1/2 cups all-purpose flour
2 cups white chocolate chips
1/2 cup heavy cream
2 tablespoons orange liqueur
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cut candied fruit, for garnish, optional

Steps:

  • For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.
  • Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.
  • Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes.
  • Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.
  • Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.
  • Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.
  • For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.
  • Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.

FAST 'N FABULOUS CHOCOLATE FRUITCAKE



Fast 'n Fabulous Chocolate Fruitcake image

Enjoy this not-too-sweet version of fruitcake this holiday season. The secret is dried (not candied) fruit and of course Eagle Brand Milk.

Provided by Chef mariajane

Categories     Quick Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 large eggs, lightly beaten
1 (700 ml) jar mincemeat
1 (300 ml) can sweetened condensed milk (Eagle Brand)
1 cup golden raisin
1 cup dried apricot, chopped
1 cup blanched whole almond, chopped
2 1/2 cups all-purpose flour
1 teaspoon baking soda
4 (1 ounce) semi-sweet chocolate baking squares or 4 (1 ounce) milk chocolate, chopped

Steps:

  • In a large bowl, stir wet ingredients together.
  • In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.
  • Divide batter between two greased 9x5 loat pans or one 10-inch bundt pan.
  • Bake in preheated 300F oven for 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Removed from pans (pan) and cool completely.
  • VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to 2 1/4 cups. Add 1/3 cup sifted unsweetened cocoa powder to dry inredients. Proceed as per recipe.

Nutrition Facts : Calories 903.8, Fat 19.2, SaturatedFat 6.2, Cholesterol 68.5, Sodium 277.5, Carbohydrate 173.9, Fiber 7.2, Sugar 110.9, Protein 15.2

CHOCOLATE FRUITCAKE COOKIES



Chocolate Fruitcake Cookies image

You can find this recipe as a Fruitcake in Debbie Macomber's book, Something About Christmas. She asked if she could include it.

Provided by Cynthia Thornlow

Categories     Cookies

Number Of Ingredients 19

1/2 c each dried cherries, blueberries, strawberries and raspberries
1 orange, zested, and juiced
1/2 c dark rum
1/2 c apple juice
1 c butter, soft
1 c sugar
1 c dark brown sugar
2 large eggs
2 tsp vanilla
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/8 c baking cocoa
1 tsp cinnamon
1 c coconut, packed in cup
2 c chopped nuts, walnuts & pecans
1 pkg chocolate chips
1 small bottle with squirt/mist top filled with dark rum

Steps:

  • 1. In a medium size bowl, mix dried fuit, zest and juice of orange, rum and apple juice, cover. Microwave for 5 min. stir and cover and let set until cool.
  • 2. With a mixer cream butter and both sugars, then add eggs 1 at a time, then the vanilla.
  • 3. In a large bowl mix all the dry ingredients together with a whisk. Add to creamed mixture slowly until combined.
  • 4. Now add the cooled fruit, coconut, nuts and chips. Mixing until just combined.
  • 5. Using a cookie scoop or spoon, place dough on a parchment lined cookie sheep, 12 to a pan. Bake 18 min. at 375*. Let cool on pan for 10 min. then remove to wire rack and mist with the rum
  • 6. Pack these into a plastic container and place in your refrigerator. Like fruitcake they taste better with age..you just don't have to wait 3 weeks before you can enjoy them.

CHOCOLATE FRUITCAKE COOKIES



Chocolate Fruitcake Cookies image

I made these to take to work and everyone raved about them. They were the first cookies to disappear so they were a big hit.

Provided by Thymestudio

Categories     Drop Cookies

Time 35m

Yield 20 cookies

Number Of Ingredients 12

1/4 cup walnuts or 1/4 cup pecans
1/4 cup almonds
1 tablespoon raisins
1 tablespoon candied citrus peel (orange and lemon)
2 ounces butter
1/4 cup sugar
1 ounce candied cherry
1/2 ounce crystallized ginger
1 tablespoon cream
1 (18 ounce) box chocolate cake mix
2 large eggs
1/3 cup vegetable oil

Steps:

  • Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
  • Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
  • Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
  • Remove from heat and mix well with cream and fruit-nut mixture.
  • Mix cake mix with two eggs and oil.
  • Combine all ingredients.
  • Scoop a heaping spoonful of dough onto cookies sheet lined with foil.
  • Bake in a preheated 350 degree oven for 10 - 12 minutes.
  • Enjoy!

BRANDIED CHOCOLATE FRUITCAKE



Brandied Chocolate Fruitcake image

Even people who hate fruitcake love this fruitcake -- it's like no other fruitcake I've ever had. (But if you don't like alcohol, don't even think about it!) I've been making this since 1980 -- maybe even earlier ... It appeared in the L.A. Times Food section in the late 1970s, and is said to have come from "The Art of Buffet Entertaining" by Diana and Paul von Welanetz, who credited a local newspaper for finding it -- in other words, no one really knows where it came from!

Provided by KLHquilts

Categories     Dessert

Time 4h30m

Yield 32 serving(s)

Number Of Ingredients 11

1 cup candied pineapple, diced
1/2 cup candied cherry, halved
1 cup raisins (seedless)
1 cup brandy (if not more)
4 ounces unsweetened chocolate
3/4 cup butter
1 1/2 cups sugar
6 eggs, separated
2 cups flour, sifted
1 teaspoon baking powder
3 cups pecans, coarsely chopped

Steps:

  • Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
  • Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
  • Spray two 9"x5" loaf pans liberally with baking spray.
  • Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
  • Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
  • Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
  • Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
  • Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
  • Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
  • Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
  • Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
  • Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
  • If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.

Nutrition Facts : Calories 239.1, Fat 14.6, SaturatedFat 4.8, Cholesterol 51.1, Sodium 56.7, Carbohydrate 21.5, Fiber 1.9, Sugar 12.6, Protein 3.6

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

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