Chocolate-Orange Fruitcake with Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 16
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
- 3 cups all purpose flour
- 2 tablespoons grated orange peel
- 1/2 cup (1 stick) unsalted butter, room temperature
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 4 large eggs, room temperature
- 1 1-pound box dark brown sugar
- 4 ounces cream cheese, room temperature
- Carbohydrate 99 g(33%)
- Cholesterol 111 mg(37%)
- Fat 52 g(80%)
- Fiber 9 g(35%)
- Protein 10 g(19%)
- Saturated Fat 24 g(120%)
- Sodium 359 mg(15%)
- Calories 852
A Baker's Tale: The Chocolate-Orange Fruitcake Adventure
As a busy professional, time is my most precious commodity. Finding the perfect balance between career ambitions, social life, and maintaining a semblance of a home life often feels like navigating a tightrope walk blindfolded. This year, however, I decided to tackle a project that challenged my skills and offered a delicious reward: a homemade Chocolate-Orange Fruitcake. I've always loved the rich aroma and comforting texture of fruitcakes, and the festive nature of this particular recipe, which has been a family favorite for years, inspired me to step up my baking game. It is not as hard as I think.
The recipe itself wasn't overly complicated, but it did require a degree of precision and patience. The initial steps, preparing the fruit mixture and letting it soak, allowed me to take a much-needed mental break. I sipped my tea, enjoying the pre-Christmas ambiance, and watched the vibrant colors of the dried fruits mingle with the fragrant orange zest. The process of carefully measuring and combining the ingredients was meditative, a welcome contrast to the frenetic energy of my usual day. It really became a moment of peace. And the aroma, oh, the aroma! It filled my small kitchen with a warm, inviting scent, a promise of delicious things to come. The thought of gifting these home-baked, decadent treats to friends and family added another layer of satisfaction. Even if this sounds silly, but the whole process was so calming. Even the waiting time of cake cooling brought me a deep sense of relief. And what a relief to finish this whole task.
The baking itself was an exercise in timing and temperature control. I’ve always thought it is easy to bake a cake, but it’s not. It took patience and a watchful eye to ensure the cake baked perfectly. The moment I pulled the cake from the oven, the kitchen was filled with the unmistakable scent of warm chocolate, oranges, and spices. It was utterly heavenly! The final step, glazing the cake with rich, dark chocolate, was the icing on the cake (pun intended!). The shiny, glossy surface added a final touch of elegance, transforming a simple fruitcake into a truly stunning masterpiece. Sharing this labor of love with loved ones was beyond rewarding.
This fruitcake was more than just a baked good; it was a reminder that even in the busiest of lives, there is still room for creativity, indulgence, and the simple pleasure of creating something beautiful. While I am a very organized and practical person, in this endeavor, I followed my feelings more than any rational explanations. The act of baking, from the initial preparation to the final glaze, brought a sense of calm and accomplishment that extended far beyond the delicious taste of the finished product. It was a small act of self-care in a demanding world, and a perfect way to celebrate the holiday season. If you are a busy working woman, you can try this recipe and I’m sure that you will find a small heaven in yourself. The aroma of spices and chocolate will help you to relax after a busy day, and the beauty of a homemade cake will bring you joy.
Ingredients: (A comprehensive list of ingredients, including quantities, should be included here.)
Step-by-step
- Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan.
- Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
- Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl.
- Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
- Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter.
- Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
- Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes.
- Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
- Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
- Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes.
- Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)
