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Traditional Dark Fruit Cake Recipe - Yahoo Recipe Search
YummlyPound cake is hearty, rich, and a wonderful snack or treat. This recipe for Dark Chocolate Pound Cake takes this traditional dessert to a decadent new level. Ingredients for this tasty treat include melted room temperature butter, raw sugar, beaten eggs, ground vanilla, melted dark chocolate, white flour, baking soda, and boiling water. It takes 70 minutes to prepare this divine cake. Top it with fruit to make it extra special.YummlyNutella is a creamy, dreamy, divine chocolate hazelnut spread used in many desserts. People love Nutella so much, they often swap it out for peanut butter and eat on sandwiches and put it on their fruit. Putting this delicious spread into a Nutella chocolate cake results in a wonderful, easy recipe you'll be eager to share. This Nutella Cake recipe takes just over an hour to prepare and has a cook time of 45 minutes, so the prep time is minimal! Pair it with a tall glass of milk at the end of a long day or make this as a special treat to share with friends or family. Everyone will be begging for a second slice! ## Recipe Variations This amazing recipe is fantastic as it is, but you can change it up a bit to suit your preferences. __Nuts:__ If you don't like nuts, you can leave them out. If you do like them, feel free to use whatever kind you like best -- pecans, walnuts, almonds, or crushed peanuts work well, but since Nutella is made with hazelnuts, that might be the best nut to add texture to your chocolate Nutella cake. __More Chocolatey:__ If you want it to be more chocolatey, you can add a tablespoon of cocoa powder or you can top it with semi-sweet chocolate chips or dark chocolate chips if you want a deeper flavor. __Frost It:__ This cake isn't frosted, but with the addition of [Nutella buttercream,](https://www.yummly.com/recipe/Hazelnut-Buttercream-1907388) you can elevate this recipe to a classy dinner party dessert. If having Nutella frosting is too much for you, you can try a traditional [chocolate buttercream recipe](https://www.yummly.com/recipe/Bakery-Style-Chocolate-Buttercream-Frosting-1982710) for a classic sheet cake experience. __Layer It:__ You can double this cake recipe and make it a layer cake. That means frosting is not optional, it's mandatory, but who doesn't want frosting? If you want just a little frosting, frost the first layer, top it with the second layer and frost just the top and leave the sides unfrosted so a little bit of the cake layers are exposed. __Gild It:__ Instead of frosting, you can top it with other accouterment to make look good and taste better. Try salted caramel chips, powdered sugar, or shredded coconut for a delightful chocolate dessert. ## Get Baking This chocolate cake recipe is great for packing in a lunch, an afternoon snack or to end an elegant meal. However you serve it, you won't be disappointed.Food52As walnut cakes go, this must be the simplest and most essential of them all. The cake itself is made of just three ingredients–walnuts, eggs and sugar. A little lemon zest adds a delicate, fresh aroma and powdered sugar makes it pretty. It's a traditional cake from Calabria in southern Italy–the sort of cake that was born out of age-old peasant traditions; the sort of cake that your nonna might whip up and have sitting on her kitchen bench, ready to be offered to guests with a short, dark stove-top espresso for breakfast or an afternoon snack. Yes, cake for breakfast. This walnut cake seems rather humble when compared to other Calabrian sweets, which have a tendency to be deep fried, filled with custard or jam, and covered in honey, dark chocolate, or sprinkles. This cake, however, is elegant in its simplicity and so incredibly moist–it reminds me of the Spanish Tarta de Santiago Almond Cake. The walnuts are pulverized in the food processor, so it's chunkier and a little more rustic than a cake made with almond meal. In my opinion, it needs nothing more than a dusting of powdered sugar. This recipe is taken from a 1960s volume of Italian Regional Cooking by Ada Boni, who suggests splitting the cake and sandwiching it with a light lemon butter icing. It remains moist for several days–if it isn't eaten all by then. **** An update to this recipe 11/9/14 **** After reading a couple of comments that people have had difficulty with this cake (removing it from the pan, crumbling, being underdone inside), I wanted to retest this recipe again and offer some more advice–including testing the suggestion by the original author of this recipe, Ada Boni, who advises to fill this cake with a lemon buttercream. So–first, some better description on the texture of this cake. It is a very moist cake, it may even appear underdone to some - but do not fear. Let it rest a day. This cake is possibly even better a day or two old. Secondly, I would advise using baking paper to line your cake tin. Use springform if you prefer. Bake as described (I actually find personally that this cake cooks better at a slightly lower temperature, around 350F as walnuts–like a lot of nuts–have a tendency to burn easily). Remove from the oven when the top of the well-browned cake is firm to the touch. Let the cake cool in the tin before removing from the tin. Wrap in plastic wrap and place in the refrigerator until chilled. This seems to give it a bit of time to settle and will be easier to handle. It will still crumble a little when slicing but if you are careful, you won't have any problem getting pretty, nice slices. Now on to the buttercream. This is a WONDERFUL idea! It's even better than the cake on its own, lifts it to something extra special. I followed a couple of recipes I found online for lemon buttercream using 2 egg whites, 1/2 cup of sugar, 1 stick of butter and the zest of 1 lemon. Whip the whites with the sugar over a double broiler for a few minutes minutes or until the mixture is warm and you can no longer feel the sugar granules if you rub it between your fingers. Remove from heat, beat 8 more minutes or until mixture has returned to room temperature. Slowly add the butter bit by bit, beating all the way until you have a glossy, smooth buttercream. Add zest and chill the mixture. Carefully cut the cake in half so you have two thin discs (this is a little tricky with a crumbly cake but if the cake is well-chilled it is easier). Fill with about half of the buttercream mixture. Place the top disc on top and cover the rest of the cake with the rest of the icing (I covered the top and just did a "crumb coat" around the sides). I topped it with some diced candied fruit for decoration but it's lovely just as it is. This lemon buttercream is a great pairing for this cake and it also is wonderfully forgiving as it hides any flaws, including crumbling, splitting or even an inside that might seem too soft/moist - it's hard to describe but the buttercream just holds it all together in the most amazing way! It also keeps very well for a few days and holds together very, very nicely. So for anyone else having a little trouble handling this flourless cake, I would highly recommend trying the lemon buttercream filling!Food and WineBakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery. He says he always buys too much of everything ("Ask my wife," he says, "I even buy too many T-shirts"), so he created this simple recipe for using up his leftovers. More Pumpkin RecipesFood NetworkYaksik, also known as yakbap, is a subtly sweet, slightly salty Korean rice cake made with glutinous rice, honey and a variety of nuts and dried fruits. This recipe highlights the mix-ins most commonly found in traditional yaksik, but feel free to customize to your preference with your favorite dried fruits and nuts. Cooking the rice in an Instant Pot® as opposed to steaming it on the stovetop cuts down the time dramatically—both in cooking and pre-soaking . Yaksik can be enjoyed in a variety of ways: Scoop it fresh from the pot and serve it right away; spoon it into muffin or cupcake pans for individual portions to eat later; or like this recipe, mold it into a baking dish, then cut it into bars to eat as a snack or dessert.Food52This recipe is based more on English or Irish bread puddings that use crumbs instead of chunks like the American version. The bread crumbs were made from home made white loaf slices and were staled over night. The exterior of the bread was dry but the interior was still soft. The cherries are macerated in red wine and served chilled or room temperature as opposed to hot and flaming like traditional dessert served table side. As with all fruit the quality of the cherries makes all the difference in the world. For a couple of minor variations, almonds grated with a microplane over the top or grated chocolate or both would be good. The bread pudding when it comes out of the oven will be crunchy on top but don't worry when it soaks up the sauce it gets gooey and good. Make sure to butter the ramekins heavily or the cakes can stick. Everything can be made in advance, probably best done the morning you plan to serve them, and assembled just before serving.Jul 27, 2021 · This fruitcake is a dark fruitcake with candied fruits, dates, nuts, and molasses. This is an excellent holiday fruitcake. Wrap the fruitcake in cheesecloth and then plastic wrap and store it for a few weeks to mellow; brush with brandy once a week.
Dec 2, 2019 · A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make!
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- Cakes And Cupcakes
A recipe for Traditional Dark Fruit Cake made with candied pineapple, candied cherries, candied citron, candied citrus peel, raisins, dark.
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Dec 5, 2015 · A traditional rich fruit cake that is ideal for a Christmas cake, or any special occasion where a good quality fruit cake is required.
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- Afternoon Tea, Cake
- Cake Shape
- Soaking Fruit
- Fruit and Nut Content
- Batter
- Preparing The Pan
- Decorating The Cake Top
- Baking The Fruitcake
- Storing and Mellowing/Ripening The Cake
- Slicing The Cake
Traditionally, fruitcakes are either square or round-shaped and quite deep – at least 2½” – 3” deep. The pans should be ones that have removable bottoms as this makes it easy to remove the cake from the pan. The pans below have been in my family for years and have held many fruitcakes. They may be old and discolored but they do the trick! Square ca...
Commonly, the glazed and dry fruit, including the raisins and currants, are soaked in liquor, with rum or brandy the most commonly used types of libation. Alternatively the fruit can be soaked in a fruit juice. The purpose of soaking the fruit is three-fold: 1) To soften/plump/rehydrated the dried fruit – the raisins, in particular; 2) To add flavo...
True traditional fruit cakes will have candied/glazed fruit, a mixture of raisins, and sometimes nuts. It is important that candied/glazed fruit be used and not, for example, fruit with a lot of liquid such as maraschino cherries or fresh fruit which will add too much excess liquid to the batter. Fruitcakes typically do contain nuts; however, my re...
A fruit cake batter is very thick and dense and contains very little flour content. Essentially, there is just enough batter to hold the ingredients together. The reason the batter needs to be thick (as opposed to runny) is that it needs to support the heavy fruit content and keep it suspended and distributed evenly throughout the cake. Otherwise, ...
The pan needs to be greased or sprayed with cooking oil then lined with either brown paper or parchment paper, then greased/sprayed again. I recommend lining the pan with a couple of layers of paper. Because there is very little leavening in the cake and because it is a heavy, thick cake, the pan can be fairly well filled without risk of batter run...
There are many ways to decorate the top of a fruitcake and some are very elaborate and show-worthy. I do caution, however, about adding too much fruit to the top of the cake for decoration as glazed/candied fruits are weighty and may cause a cake to not rise properly or even to sink, especially in the center. I sometimes decorate the top of the cak...
Baking is always the tricky part to fruitcake making. Fruitcakes need to be baked in slow ovens – i.e., 275ºF or less for several hours. Baking at too high a temperature will result in a dry cake. Bake the fruitcake in the center of the oven rack that is positioned in the lower third of the oven. This will allow for adequate airflow needed for the ...
Once the cake has cooled completely, I brush a light coating of rum or brandy – whatever I have used in the cake – all over the cake. This adds more flavour and helps to maintain the cake’s moisture. This is not a “sousing” exercise and the cake, because it is new and fresh will quickly absorb the liquor applied to it. Do not saturate the cake with...
I find the fruitcake slices easier from the refrigerator than at room temperature as it is a bit firmer when chilled. I recommend using a sharp, flat-edged knife to cut the cake as a serrated knife, for example, may pull the fruit during cutting, creating a ragged, uneven edge. I cut each slab, across the full width of the cake, a good ½” wide. It ...
- Dessert
- American
A traditional fruitcake is a must-have Christmas cake. Loaded with delicious moist fruits such as raisins, sultanas, cherries, and currants soaked in brandy overnight. This is a simple and easy dark fruitcake recipe that does not need much preparation.
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May 23, 2021 · Steps to Make It. Gather the ingredients. Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl; toss well, cover and let stand overnight at room temperature.
