Chocolate Fruitcake

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 8 May, 2013

Chocolate Fruitcake
prepTime cookTime
10 minutes 55 minutes
Serves rating
14 pieces
Chocolate Fruitcake
  • 4.04 / 5 5
27 votes, 4.0 avg. rating (81% score)

Summary

Chocolate Fruitcake, It’s unconventional and delicious and slightly trashy, Pair a dark, chocolaty slice with an embarrassingly mountainous dollop of freshly whipped cream.

Ingredients

  • Food pudding cake mix, packet    :- 525 grams
  • Jack Daniel’s Whiskey    :- 1/3 cup / 80 ml
  • Sour cream    :- 1 cup / 240 grams
  • Eggs    :- 3
  • Pecans, chopped     :- 2 cups / 200 grams
  • Raisins, golden     :- 1 cup / 150 grams
  • Maraschino cherries, drained and halved     :- 1 cup / 154 grams
  • Pineapple pieces, halved, candied    :- 1 cup / 165 grams
  • Semisweet chocolate chips    :- 170 grams

Garnish

  • Corn syrup (optional)

Preparation

  1. Preheat the oven to 180 degrees C. Grease and flour a 12-cup fluted tub pan.
  2. In a standing mixer fitted with a paddle attachment, combine the cake mix, Jack Daniel’s Whiskey, sour cream and eggs on low speed until moistened, then beat for 2 minutes on high speed.
  3. Stir in the remaining ingredients, except the corn syrup.
  4. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until cake springs back when touched lightly in the center. Cool for 20 minutes. Turn out on a rack and cool completely.
  5. To serve, brush warm corn syrup on the top for a glossy finish. Slice thinly for serving.
Chocolate Fruitcake
Print

Recipe type: Dessert
Cuisine: World, American, Indian, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 14 pieces
Juniorchef-Chocolate Fruitcake, It’s unconventional and delicious and slightly trashy, Pair a dark, chocolaty slice with an embarrassingly mountainous dollop of freshly whipped cream.
Ingredients
  • Food pudding cake mix, packet :- 525 grams
  • Jack Daniel’s Whiskey :- ⅓ cup / 80 ml
  • Sour cream
  • :- 1 cup / 240 grams
  • Eggs :- 3
  • Pecans, chopped :- 2 cups / 200 grams
  • Raisins, golden :- 1 cup / 150 grams
  • Maraschino cherries, drained and halved :- 1 cup / 154 grams
  • Pineapple pieces, halved, candied :- 1 cup / 165 grams
  • Semisweet chocolate chips :- 170 grams
  • Garnish
  • Corn syrup (optional)
Instructions
  1. Preparation
  2. Preheat the oven to 180 degrees C. Grease and flour a 12-cup fluted tub pan.
  3. In a standing mixer fitted with a paddle attachment, combine the cake mix, Jack Daniel’s Whiskey, sour cream and eggs on low speed until moistened, then beat for 2 minutes on high speed.
  4. Stir in the remaining ingredients, except the corn syrup.
  5. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until cake springs back when touched lightly in the center. Cool for 20 minutes. Turn out on a rack and cool completely.
  6. To serve, brush warm corn syrup on the top for a glossy finish. Slice thinly for serving.

 

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1 Comment

  1. @JuniorChefin please send me chocolate fruit cake receipy please. and if u have canapes receipy also. thanks

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