Tuesday, May 13

Jeweled Black Forest Fruitcake

3/4 cup flour
3/4 cup sugar
3 Tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
3 eggs
1 cup Chocolate Chips
2 cups Almond Slices 
20 ounces (by weight)  red and green whole candied cherries
Light corn syrup, if desired


1. Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 inches, with parchment; grease parchment. Mix all the ingredients from flour to eggs in a large mixing bowl
2. Stir in Chocolate Chips, Almonds, and Cherries.
3. Spread in pan.
4. Bake about 1 hour 45 minutes or until toothpick inserted in center comes out mostly clean (the melted chocolate chips might make it tricky).
5. Remove fruitcake from pan (with parchment) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 6 hours. Wrap tightly and store in refrigerator no longer than 2 months.


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