Chocolate Fruitcake (Non-Alcholic) |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
A dense, fruit-filled extravaganza for the mouth. I have tempted fruitcake haters many times. Original recipe came from the Tacoma News Tribune MANY years ago. Ingredients:
2 cups sifted all-purpose flour |
1 1/2 cups sugar |
1/2 cup cocoa |
1 teaspoon baking soda |
1 1/2 cups chopped nuts, of your choice i use pecans |
2 cups candied fruit, i use red cherries, dried apricots and pineapple |
1 cup raisins |
1 cup chopped dates (not sugared) |
2 eggs |
1 cup sour cream |
1 teaspoon vanilla extract |
1/4 cup melted butter |
Directions:
1. Preheat oven to 300 degrees.
2. On wax paper, sift together flour, sugar, cocoa, baking soda. On another piece of wax paper, mix the raisins, dates, nuts and candied fruit.
3. In a large bowl, beat sour cream, eggs and vanilla until blended. Add butter then the flour mixture. Blend well until all is incorporated. Beat the mixture at medium speed for 1 minute. Add fruit and nut mixture and fold in until well distributed.
4. Turn into a prepared tube or Bundt pan. Bake at 300 degrees with a shallow pan of hot water near the floor of the oven until a cake tester comes out clean, approximately 1 3/4 hours. Cool on wire rack for 10 minutes. With a narrow spatual, loosen edges and turn out onto wire rack and cool completely. Wrap in foil or plastic wrap and refrigerate for 1 week, minimum. Do not attemp to slice this until the week is almost up, it will crumble badly, ask me how I know this. Slice very thinly and enjoy.
|
|