Wednesday, December 16, 2015

Chocolate Fruit Cake

I found this unusual way of making a fruit cake on YouTube. I thought this cake was really different,but i still hate fruit cake LOL!  But this is really good and family (my Mom) liked it.

 From CookingAndCrafting

2 c. sifted Bob's Red Mill all purpose flour
1 1/2 c. C&H sugar
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 c. walnuts, coarsely chopped
2 c. diced mixed candied fruit
1 c. raisins
1 c. thinly sliced pitted dates
2 eggs
1 c. sour cream
1 tsp. vanilla
1/4 c. Challenge Bbutter, melted

Generously grease a 9-inch tube pan.

On wax paper, sift together flour, sugar, cocoa, baking soda and salt. On another sheet of waxed paper, mix together walnuts, candied fruit, raisins and dates.

In large mixing bowl, beat eggs, sour cream, and vanilla until blended.

Add Challenge butter, flour mixture, and blend well. Beat with mixer medium speed 1 minute.

Add walnut and fruit mixture, and fold in well distributed. Turn into prepared pan.

Bake in preheated 300 degree oven with a shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean, about 1 3/4 hours. Cool in pan placed on wire rack 10 minutes. Turn out on wire rack after loosening edges.

If cake is to be served shortly after baking, it will have to be cut in thick slices, and it will not have the traditional fruit cake texture. To have the cake change so texture is beautifully moist and may be cut in thin slices, wrap in plastic wrap, place in plastic bag and refrigerate for a week or so before using. It may be stored this way for weeks and even months. Before serving, slice cake when it is taken out from the refrigerator and arrange on serving plate. Let stand at room temperature for 10 minutes or so before offering. Makes a 3 lb. fruit cake

You can watch video on YouTube here:

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