Almond chocolate fruitcake loaf

Yield: 1 servings

Measure Ingredient
1 cup Hazelnuts
4 ounces Stick butter; softened
7 ounces Almond paste
½ cup Sugar
3 tablespoons Dark rum or amber
1 teaspoon Vanilla extract
1 tablespoon Orange zest; grated
1 tablespoon Lemon zest; grated
3 \N Eggs
½ cup Flour
½ teaspoon Baking powder
\N a few candied fruits for color. It tastes a lot like chocolate
6 ounces Semisweet chocolate
\N \N Chips, minatures
½ cup Semisweet chocolate
\N \N Chips
1 cup Cherry-pineapple mix,
\N \N Asst.colors, candied chopped
1½ cup Pecans; chopped
1 cup Walnuts; coarsely chopped

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:40

1. Preheat oven to 325°F. Grease a 4½ x 12 ½-inch long loaf pan and line completely with wax paper; grease the paper.

2. Spread out hazelnuts on a small baking sheet. Toast in oven for 10 to 12 mins, or until nuts are lightly browned and dark skins are cracked. Rub warm nuts in a terrycloth towel to remove as much skin as possible.

3. In a large bowl, beat together butter, almonds paste, and sugar with an electric mixer on medium speed until well blended. Beat in rum, vanilla, orange and lemon zests. Add eggs, one at a time, beating well after each addition. Add flour and baking powder and beat until combined. Stir in chocolate chips, candied fruits, pecans and walnuts until well mixed. Scrape batter into prepared loaf pan.

4. Bake about 1 hour, or until cake springs back when touched lightly and top is golden. Let cake cool in pan 30 to 40 mins, then unmold cake by lifting with wax paper onto a wire rack and let cool completely. Carefully peel off wax paper. Wrap cake in plastic wrap and then in aluminum foil. Refrigerate at least 2 days or up to 2 weeks before serving.

NOTE: Loaf is best cut into ½-inch or thicker slices for serving.

Cut each slice in half or thirds. Loaf also freezes well. For ease in handling and serving, cut loaf into 2 or 3 horizontal pieces and wrap each piece individually.

NOTES : This fruitcake, prepared with an almond paste cake base, is studded with chocolate chips, 3 different kinds of nuts, and just

covered marzipan. Be sure to refrigerate it for a couple of days

prior to serving for easier slicing.

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