CHOCOLATE-ORANGE FRUITCAKE WITH PECANS
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.)
ORANGE FRUITCAKE
This delicious fruitcake is made with coconut, orange slice candy pieces, and chopped pecans.This was my Grandma Gallimore's recipe reinvented by me..she used pineapple, orange custard and pecans -I'll post hers later. You can find my recipe in my cookbook on page 72-bottom-left.
Provided by Pat Duran
Categories Fruit Desserts
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 275^ Spray 2 loaf pans with no-stick cooking oil.(I like to put a piece of waxed paper in the bottom of the pans and spray it too-makes it easier to remove from pan)..
- 2. Cream butter and sugar;add eggs one at a time, mixing well after each addition. Roll nuts and candy pieces in the 3 cups of flour to coat and stir them and the flour into the egg mixture.
- 3. Add the soda to the buttermilk and stir in with the remaining 1/2 cup of flour. Pour evenly into the 2 prepared pans. Bake for 2 1/2 hours or until tested done.Remove from oven and leave in pans for 6 hours. Remove from pans, remove waxed paper from bottom of cakes. Frost with mixture of powdered sugar and orange juice glaze.
CHOCOLATE ORANGE CHEESECAKE
The crust for this cheesecake is a great way to repurpose leftovers from your holiday cookie tins -- just pulse them in a food processor with sugar, mix with melted butter and press into the pan. This cheesecake is also the perfect "freezer dessert." It can be made weeks ahead and stored in the freezer until ready to serve. Spruce up each slice by topping with whipped cream, chocolate sauce and candied orange peel.
Provided by Vallery Lomas
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 6- or 7-inch springform pan with nonstick baking spray with flour.
- Put the cookies, sugar and salt in the bowl of a food processor. Pulse until finely crushed, scraping the bottom of the bowl with a rubber spatula as needed. (Any large, stubborn bits of cookie can be crushed with the back of a spoon.) You should have about 1 heaping cup of crumbs.
- Put the cookie crumbs in a medium bowl. Add the melted butter and stir until combined and all the crumbs are moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack the crumbs down in an even layer and up the sides about 1/2 inch (or a little higher if using a 6-inch pan).
- Bake until set, about 12 minutes. Let the crust cool on a wire rack while you prepare the filling.
- For the filling: Combine the chocolate chips and milk in a large mug or other heatproof bowl. Microwave on high for 60 seconds. Remove from the microwave and use a small rubber spatula to stir in small circles until the mixture comes together and the chocolate chips are melted and smooth. Set aside.
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment (you may also use a large bowl and a handheld electric mixer or whisk). Beat on medium-low speed until combined and smooth, about 1 minute.
- Increase the speed to medium. Add the eggs, one at a time, beating well after each until smooth and homogenous, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Reduce the speed to medium low and add the flour, orange liqueur, vanilla and orange zest.
- With the mixer running, drizzle in the melted chocolate. Mix until smooth, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Pour the filling into the pan and smooth the top. Bake until the sides of the cheesecake are set and the middle jiggles when shaken, about 40 minutes.
- Turn off the oven and open the door a few inches. Let the cheesecake remain in the warm oven with the door ajar for 30 minutes. Remove the cheesecake from the oven and allow it to sit at room temperature until no longer warm, about 30 minutes. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 2 hours, or until ready to serve.
- To unmold, run an offset spatula or butter knife around the edge of the pan. Carefully unlock the springform pan and remove the outer ring. Serve each slice with a dollop of whipped cream, chocolate sauce and some candied orange peel.
- The cheesecake should be stored in the refrigerator, covered, up to 3 days. The cheesecake may also be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost the frozen cheesecake in the refrigerator prior to serving.
- Using a vegetable peeler, cut the orange peel into vertical, wide strips (save the inside of the orange for eating later!). Try to carefully shave off any of the bitter white pith with a paring knife. Cut the orange peel into 1/4-inch-wide strips.
- Put the orange peel in a small saucepan and cover with water. Bring to a boil. Allow to boil for 5 minutes then drain and rinse. Repeat this process a second time. This step removes any bitterness from the peel.
- Bring 1 cup of the sugar and 1 cup water to a simmer in the same small saucepan. Allow the sugar to dissolve, about 5 minutes. Add the blanched orange peels and simmer gently over low heat until the peels are softened and pith is translucent, 35 to 40 minutes.
- Meanwhile, put the remaining 1/2 cup sugar in a bowl. Remove the peels from the syrup and dredge in the sugar (cool and store the leftover orange simple syrup for another use!). Shake off any excess sugar and place the peels on a wire baking rack set in a baking sheet. Allow to sit and dry out, uncovered, for a day or so.
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.
PECAN DATE FRUITCAKE
My husband grew up in Louisiana and has fond memories of his mother's fruitcake. I make this for him every year to remind him of special times. Pretty slices are an attractive addition.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.
Nutrition Facts :
WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE
Make and share this White Chocolate, Roasted Pecans & Candied Orange Peel Cake recipe from Food.com.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a bundt pan.
- In a large bowl beat butter and sugar until light and fluffy.
- Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
- In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
- Now in a small bowl add the sour cream and orange juice together.
- Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
- Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
- Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
- Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
- Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
- Sir until all chocolate is melted.
- Add the icing sugar and orange rind mix until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 415.3, Fat 15.2, SaturatedFat 9, Cholesterol 59.3, Sodium 191.9, Carbohydrate 66.4, Fiber 0.6, Sugar 45.5, Protein 4.4
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- Four hours or up to 1 day before baking, place raisins, sour and maraschino cherries and cranberries in a large bowl. Toss with hot brandy, cover and set aside.
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- Spray 2 (9x5-inch) loaf pans with nonstick cooking spray and line with parchment paper. Spoon batter into pans. Place pans on baking sheet and bake at 325 degrees until dark brown, cakes spring back when lightly touched and toothpick inserted in middle comes out clean, 2 to 2 1/2 hours.
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- Preheat oven to 325℉. Liberally grease two 9x5 loaf pans and line with parchment paper. Set aside. Place dried pineapple, raisins, apricots, dates, cranberries, and brandy in a large microwave safe bowl and stir to combine. Microwave for 1 minute, stir, then microwave for another minute. Set aside to cool.
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- Pour batter evenly into both loaf pans, smoothing out the top with a rubber spatula. Bake for 80-90 minutes, until a toothpick inserted comes out clean, and the center is set. If at any point the tops seem to be getting too brown, tent them with aluminum foil for the remainder of the baking time. Let cool for 30 minutes in their pans, then invert onto a cooling rack to cool the rest of the way. Let cool completely before slicing!
PECAN DATE FRUITCAKE - HOMESICK TEXAN
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- Preheat the oven to 350°F and grease and flour or line with parchment paper a 9-inch baking pan (square, round, or Texas shaped) or a 9×5 loaf pan.
- In a mixing bowl together the chopped dates, pecans, coconut, flour, orange zest, salt, cinnamon, and ginger until well combined. Pour in the sweetened condensed milk, and stir until a thick, sticky batter forms.
- Spread the fruitcake batter into the baking pan and then bake uncovered for 30-35 minutes or until the top is lightly brown. Be careful not to over bake it, as it will harden as it cools. Allow to cool for 30 minutes before slicing. The cake can keep in an airtight container for several days. It also freezes well.
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