|
Judy Rosenberg's Chocolate Fruitcake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 2
c
Chopped mixed dried fruits,
Such as -- apricots
Dates, prunes, pears &
Raisins 6
tb
Grand Marnier or other
Orange liqueur 2
tb
Cognac 3
oz
Unsweetened chocolate 1/2
c
+1 T 1/2
ts
Baking powder 8
tb
(1 stick) unsalted butter --
At room temperature 1
c
Sugar 3
lg
Eggs -- at room temperature 1/2
c
Chopped walnuts, almonds or
Pecans 1/4
c
Cognac for brushing the
Cake
All-purpose flour
Directions:
1. Combine the dried fruits, Grand Marnier, and Cognac in a small
bowl or container and allow it to sit, covered, for 24 hrs. Toss the
fruits occasionally to ensure they are completely saturated. 2. The
next day, melt the chocolate in the top of a double boiler placed
over simmering water. Let it cool. 3. Preheat the oven to 325
degrees. Line a 9-1/2 x 5-1/2 x 2 inch baking pan with a piece of
greased wax paper that overhangs both long sides of the pan by 2
inches. 4. Sift together the flour and baking powder in a small bowl
and set aside. 5. Beat the butter and sugar in a medium-size mixing
bowl with an electric mixer on med speed until light and fluffy,
about 2 minutes. 6. Add the chocolate to the butter mixture and beat
on med speed until completely blended, about 10 seconds. Scrape the
bowl with a rubber spatula. 7. Add the eggs, one at a time, and mix
on low speed after each addition for 10 seconds. Scrape the bowl each
time. Increase the speed to medium and mix 15 seconds longer. 8. Add
the flour mixture and mix on low speed just until blended, about 8
seconds. Scrape the bowl. 9. Stir in the fruit (and any remaining
liquid) and the nuts by hand with a wooden spoon. 10. Spoon the
batter into the prepared pan. Bake on the center oven rack until a
tester inserted in the center comes out with a moist crumb, 1 to
1-1/4 hours. 11. Allow the cake to cool in the pan before removing
it. Remove the paper. 12. Brush some of the Cognac over all surfaces
of the cake. Wrap the cake in cheesecloth or a light cotton cloth and
brush the cloth with the Cognac. 13. Place the cake in a container or
Ziploc bag and refrigerate it. If you plan to keep it for several
weeks or months, brush it with more Cognac when the cloth is dry.
Yield: 12 to 14 Servings.
Recipe By : CinnHearts
From: Hbarn60377 Date:
| 
