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Chocolate-Orange Fruitcake with Pecans

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Chocolate-Orange Fruitcake with Pecans

Chocolate-Orange Fruitcake with Pecans

For $2.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 797 calories, 10g of protein, and 43g of fat. This recipe serves 16. Head to the store and pick up semisweet chocolate, orange juice concentrate, orange juice concentrate, and a few other things to make it today. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Position rack in bottom third of oven and preheat to 325F. Generously butter and flour 12-cup angel food cake pan.
Ingredients you will need
Angel Food CakeAngel Food Cake
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Cake FormCake Form
OvenOven
2
Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl.
Ingredients you will need
Orange Juice ConcentrateOrange Juice Concentrate
Grand MarnierGrand Marnier
Orange ZestOrange Zest
Dried FigsDried Figs
PecansPecans
PrunesPrunes
DatesDates
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BowlBowl
3
Let stand 30 minutes, stirring occasionally.
4
Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl.
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Baking SodaBaking Soda
CinnamonCinnamon
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
5
Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
Ingredients you will need
Brown SugarBrown Sugar
ChocolateChocolate
6
Using electric mixer, beat butter and cream cheese in large bowl to blend.
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Cream CheeseCream Cheese
ButterButter
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Hand MixerHand Mixer
BowlBowl
7
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.
Ingredients you will need
ChocolateChocolate
ButterButter
PrunesPrunes
EggEgg
8
Mix in fruit mixture and remaining dry ingredients in 3 additions each.
Ingredients you will need
FruitFruit
9
Transfer batter to prepared pan.
Equipment you will use
Frying PanFrying Pan
10
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.
Ingredients you will need
WrapWrap
Equipment you will use
OvenOven
Frying PanFrying Pan
1
Melt butter in heavy medium saucepan over low heat.
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ButterButter
Equipment you will use
Sauce PanSauce Pan
2
Add chocolate; stir until melted and smooth.
Ingredients you will need
ChocolateChocolate
3
Whisk in orange juice concentrate.
Ingredients you will need
Orange Juice ConcentrateOrange Juice Concentrate
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WhiskWhisk
4
Place cake on rack.
5
Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes.
Ingredients you will need
Chocolate GlazeChocolate Glaze
SpreadSpread
6
Spread remaining chocolate glaze over cake, covering completely.
Ingredients you will need
Chocolate GlazeChocolate Glaze
SpreadSpread
7
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.)
Ingredients you will need
Candied FruitCandied Fruit
GlazeGlaze
WrapWrap
DifficultyExpert
Ready In45 m.
Servings16
Health Score10
Dish TypesAntipastiStarterSnackAppetizerAntipasto
OccasionsChristmas
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