Side Pannel
Chocolate Fruitcake
Chocolate Fruitcake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Christmas
Ingredients List
- 2 1/2 c Flour
- 1/4 c Cocoa
- 1 ts Baking soda
- 1 ts Salt
- 1 ts Cinnamon
- 1/4 ts Cloves ground
- 1/2 c Butter
- 1 c Dark brown sugar
- 3 lg Eggs
- 3 lg Bananas mashed well
- 1/4 c Dark molasses
- 1 ts Vanilla
- 2 tb Rum
- 2 c Mixed candied fruit
- 1 c Candied orange
- 1 c Candied cherries halved
- 1 c Chopped dates
- 1 c Raisins
- 1 1/2 c Semi-sweet chocolate MINI
- -chips
- 1/4 c Flour
Directions
Butter 2 - 9x5 loaf pans. Line bottoms with waxed paper and butter top of
waxed paper.
In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and
cloves. Thoroughly mix first 6 ingredients in bowl and set aside.
Mix and flour to coat last 7 ingredients. Set aside.
Thoroughly mix (but do not cream) butter and brown sugar. (processor is
fine)
Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix
well.
Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in
prepared loaf pans. Bake in preheated 350°F oven for 50 minutes.
Run knife around sides of pan to bottom. Remove from pans and cool on rack.
Cool 1/2 hour then put in plastic bag. Let rest one day before cutting.
This is a low, dense, rich, moist cake and often has a dent on top and
sometimes with a small crack.
NOTE! This cake can't be tested for doneness because chocolate morsels are
fluid when baking is complete. DO NOT OVER BAKE!!
waxed paper.
In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and
cloves. Thoroughly mix first 6 ingredients in bowl and set aside.
Mix and flour to coat last 7 ingredients. Set aside.
Thoroughly mix (but do not cream) butter and brown sugar. (processor is
fine)
Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix
well.
Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in
prepared loaf pans. Bake in preheated 350°F oven for 50 minutes.
Run knife around sides of pan to bottom. Remove from pans and cool on rack.
Cool 1/2 hour then put in plastic bag. Let rest one day before cutting.
This is a low, dense, rich, moist cake and often has a dent on top and
sometimes with a small crack.
NOTE! This cake can't be tested for doneness because chocolate morsels are
fluid when baking is complete. DO NOT OVER BAKE!!
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