CHOCOLATE-CHERRY FRUITCAKE WITH BITTERSWEET CHOCOLATE GLAZE
"Chocolate Cherry Fruitcake is a bit more like pound cake than ordinary fruitcake, though it has plenty of cherries (and chocolate chips) in the batter. Glazed and decorated with red and green cherries, it's an impressive dessert for a party."
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped red glace cherries
1/2 cup butter, room temperature
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 squares (1 ounce each) semisweet chocolate, melted and cooled
3/4 cup milk
3/4 cup miniature semisweet chocolate chips*
Bittersweet Chocolate Glaze (recipe follows)
Red and green glace cherries (for decoration)
Preheat the oven to 350 degrees F. Grease and flour a (10-inch, 3 3/4-inches deep) Bundt pan.
Stir or whisk together the flour, baking powder and salt. Add the chopped red cherries and mix well with your hands, separating the bits of cherry. Set aside.
In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Stir in the melted chocolate. Add the dry ingredients and the milk alternately, in three parts each, blending well after each addition. Stir in the chocolate chips. Pour the batter into the prepared tube pan.
Bake for 60-70 minutes, or until a tester inserted in the cake comes out free of batter (the tester may have some sticky cherry clinging to it). Let the cake cool in the pan on a wire rack for 10 minutes and then turn out to finish cooling rounded side up on the rack.
Spoon or pour Bittersweet Chocolate Glaze on the cake and decorate with whole red and green glace cherries before the glaze hardens.
VARIATION:
If you prefer, omit the glaze and cherries and simply serve the cake with vanilla or coffee ice cream or lightly sweetened vanilla or chocolate chipped cream.
*You must use MINIATURE chocolate chips for this recipe; do not substitute regular-size chips.
BITTERSWEET CHOCOLATE GLAZE
6 tablespoons unsalted butter
4 1/2 squares (1 ounce each) bittersweet or semisweet chocolate
1 tablespoon light corn syrup
In a double boiler over low heat, combine the ingredients for the glaze, stirring with a whisk until mixture is melted and smooth.
Makes one (10-inhc) tube cake
Adapted from source: The Christmas Kitchen by Tammy Maltby and Anne Christian Buchanan
"Chocolate Cherry Fruitcake is a bit more like pound cake than ordinary fruitcake, though it has plenty of cherries (and chocolate chips) in the batter. Glazed and decorated with red and green cherries, it's an impressive dessert for a party."
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped red glace cherries
1/2 cup butter, room temperature
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 squares (1 ounce each) semisweet chocolate, melted and cooled
3/4 cup milk
3/4 cup miniature semisweet chocolate chips*
Bittersweet Chocolate Glaze (recipe follows)
Red and green glace cherries (for decoration)
Preheat the oven to 350 degrees F. Grease and flour a (10-inch, 3 3/4-inches deep) Bundt pan.
Stir or whisk together the flour, baking powder and salt. Add the chopped red cherries and mix well with your hands, separating the bits of cherry. Set aside.
In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Stir in the melted chocolate. Add the dry ingredients and the milk alternately, in three parts each, blending well after each addition. Stir in the chocolate chips. Pour the batter into the prepared tube pan.
Bake for 60-70 minutes, or until a tester inserted in the cake comes out free of batter (the tester may have some sticky cherry clinging to it). Let the cake cool in the pan on a wire rack for 10 minutes and then turn out to finish cooling rounded side up on the rack.
Spoon or pour Bittersweet Chocolate Glaze on the cake and decorate with whole red and green glace cherries before the glaze hardens.
VARIATION:
If you prefer, omit the glaze and cherries and simply serve the cake with vanilla or coffee ice cream or lightly sweetened vanilla or chocolate chipped cream.
*You must use MINIATURE chocolate chips for this recipe; do not substitute regular-size chips.
BITTERSWEET CHOCOLATE GLAZE
6 tablespoons unsalted butter
4 1/2 squares (1 ounce each) bittersweet or semisweet chocolate
1 tablespoon light corn syrup
In a double boiler over low heat, combine the ingredients for the glaze, stirring with a whisk until mixture is melted and smooth.
Makes one (10-inhc) tube cake
Adapted from source: The Christmas Kitchen by Tammy Maltby and Anne Christian Buchanan
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