Chocolate Cherry Fruit Cake
Depart from the tried and true with Elizabeth Baird's dark cake studded with dried cherries. Keep it for a special occasion and serve in thin wedges along with ice cream drizzled with kirsch or chocolate liqueur.
Servings: 1 cake, or 24 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 278 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 32 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 10% |
| vit C | 5% |
| folate | 10% |
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1/2 cup (125 mL) butter
1-1/2 cups (375 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) sour cream
1/4 cup (50 mL) brandy
3 cups (750 mL) chopped pecans
2 cups (500 mL) dried sour cherries
Preparation:
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and sa< stir into butter mixture in 3 additions, alternating with sour cream, then brandy. Sprinkle with pecans and cherries; stir just until combined.
Grease and line bottom of 10-inch (4 L) tube pan with parchment paper; scrape batter into pan, smoothing top. Tap lightly on counter. Bake in centre of 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/2 hours.
Let cake cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Wrap in plastic wrap then foil; store in cool place for up to 2 weeks. (Make ahead: Freeze for up to 1 month.)
Additional Information
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For more ideas on cooking with Real Cream, click here |
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