Chocolate Fruitcake

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Helloooo February! The chocolate decadence month of the year!

It’s been a tough bunch of months but I’m finally seeing the light and so I’ll be back more often with more yummy posts.  I promise, no long hiatus again.

A goal for this year will be to move to self hosting. I hear it’s the better way to go and if I’m committed enough to posting what I plan on, it should be incentive to take this step.

I have been experimenting in my kitchen these past months, so don’t think it’s all been wasted. However, my Christmas cookies were just about a complete fail and I was lucky to give out what I did. So bad in fact that I didn’t even take any pictures of them. I realized I tried to take on too much and it all just flopped. I even tried a Croquembouche and it collapsed as I was nearing the top of it. I planned less but as time when on I felt like it wouldn’t be enough. Lesson learned.

I recently had the idea to gather all of our family recipes and compile them into a cookbook for the family to have. I was craving my grandfather’s scalloped potatoes but my mom wasn’t home to send me the recipe and I needed to make dinner.  I looked up something online, not exactly what I wanted but it worked. So I’ll be talking with my aunts and mom to bring all of our family recipes together so they won’t be lost in the future. I may even share some here.

Now, time to talk fruitcake! Trust me, this isn’t your grandma’s fruitcake! It’s moist and full of dried fruit minus the icky candied rinds and CHOCOLATE! Even the hubby went back for a second piece, so you know it was good. It’s not overly sweet either so going back for a second slice won’t overload the tastebuds. This will definitely be added to my holiday baking next year.

You’ll need to pull out your food scale for this recipe. It’s the only way to go to get precise, repeatable outcomes with baking. Trust me, the $15-20 investment for a decent food scale will make a world of difference in your baking.

Decorate the top with whatever you want, I made this for Christmas dinner and used mini rolos, mini chocolate chips and I added red and green edible glitter just for the color and sparkle.  I don’t have any pictures out of the pan because it had to travel down to my mother’s, it was still warm from the oven, and she has terrible lighting at her place. Feel free to omit the green glitter and add some mini red and pink candies, anything your heart desires.

 

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I do hope you have some leftover dried fruit to give this a go when you need a not-so-sweet boost. 🙂

Chocolate Fruitcake
Modified from Nigella Lawson’s Chocolate Fruit Cake

350 grams of dried prunes
250 grams raisins
125 grams currents
175 grams unsalted butter, softened
175 grams brown sugar
175 ml (grams) honey
2 oranges, zested and juiced
1 tsp pumpkin pie spice
2 tblsp cocoa powder
3 eggs, slightly wisked
150 grams all-purpose flour
75 grams almond flour/meal
1/2 tsp baking powder
1/2 tsp baking soda

Decorations: mini rolos, mini chocolate chips, edible glitter

Grease a springform pan with shorting and line with parchment paper. Set aside.

Cut up prunes to bite-sized pieces then add fruit, butter, sugar, honey, orange zest and juice, spices and cocoa to a sauce pan. Heat until it reaches a gentle boil, then simmer for 10 minutes. Remove from heat and let cool for 30 minutes. Add eggs, flour, almond flour, baking powder, and baking soda to mixture.  Stir gently to combine. Pour batter into prepared springform pan and bake at 300 deg for 1 3/4 to 2 hours or until cake is firm but a little shiny. It’s ok if it’s slightly underdone. It will finish firming up as cooling. Once cool, decorate as desired. Remove from pan and enjoy!

Copyright 2015 – The Trial and Error Kitchen

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