Chocolate-Orange Fruitcake with Pecans Recipe

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Ingredients

Count

Nutrition

488

Calories

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Ingredients:

Serving

2 1/2 cups large pecan pieces, toasted
1 cup (packed) chopped dried black mission figs
1 cup (packed) chopped pitted prunes
1 cup (packed) chopped pitted dates
1/2 cup frozen orange juice concentrate, thawed
1/4 cup grand marnier or other orange liqueur
2 tbsp grated orange peel
3 cups all purpose flour
3/4 cup (packed) unsweetened cocoa powder
2 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1- lb box dark brown sugar
6 oz bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature
4 oz cream cheese, room temperature
4 large eggs, room temperature
3/4 cup purchased prune butter
1/2 cup plus 2 tbsp (1 1/4 sticks) unsalted butter
1 lb bittersweet (not unsweetened ) or semisweet chocolate, chopped
6 tbsp orange juice concentrate, thawed
chopped candied fruit peel (optional)

Directions:

For cake: 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.
For Glaze: 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.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	487.65 Kcal (2042 kJ)
Calories from fat	161.71 Kcal
		% Daily Value*
Total Fat	17.97g	28%
Cholesterol	83.77mg	28%
Sodium	340.88mg	14%
Potassium	258.19mg	5%
Total Carbs	79.15g	26%
Sugars	51.73g	207%
Dietary Fiber	2.58g	10%
Protein	6.7g	13%
Vitamin C	22.5mg	37%
Vitamin A	0.1mg	4%
Iron	1.5mg	8%
Calcium	101.6mg	10%

Amount Per 100 g
Calories	338.35 Kcal (1417 kJ)
Calories from fat	112.2 Kcal
		% Daily Value*
Total Fat	12.47g	28%
Cholesterol	58.12mg	28%
Sodium	236.51mg	14%
Potassium	179.14mg	5%
Total Carbs	54.92g	26%
Sugars	35.89g	207%
Dietary Fiber	1.79g	10%
Protein	4.65g	13%
Vitamin C	15.6mg	37%
Vitamin A	0.1mg	4%
Iron	1.1mg	8%
Calcium	70.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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