Appetite Treats: fruit cake

Chocolate Fruit Cake Truffles

WISHING EVERYONE A VERY HAPPY AND PROSPEROUS NEW YEAR!

Chocolate Fruit cake truffles are wonderful treats to serve in a party. Made with left over fruit cake from christmas, these decadent truffles are an ideal treat to serve your guests. Its not too late, make these for your new years eve party and impress your guests.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

STEP BY STEP INSTRUCTIONS:

Heat the cream and pour over the chocolate.

Mix well until the chocolate is melted and smooth.

Add in the fruit cake crumbs and mix well until incorporated.Refrigerate the mixture.

Roll the mixture into balls about a tablespoon full.

Toss it in the cocoa powder, desiccated coconut, sprinkles or crushed almond. Refrigerate for 30 minutes until firm.

CHOCOLATE FRUIT CAKE TRUFFLES

By Sathya Sankar
Makes about 15 truffles

INGREDIENTS

2 slices of fruit cake to make 1/2 cup of crumbs

1/4 cup dark chocolate morsels

1/4 cup semi sweet chocolate morsels

1/2 cup heavy cream

TO COAT THE TRUFFLES

color sprinkles

desiccated coconut

cocoa powder

crushed almonds

METHOD

Using the food processor or your hands crumble the fruit cake into fine crumbs.

Place the chocolate morsels into a mixing bowl.

In a microwave safe bowl, heat the cream for 40 seconds on medium-high.

Pour the heated cream over the chocolate and stir well until all the chocolate is melted and mixed well.

Add in the crumbled fruit cake and mix well without any big lumps.

Cover the mixture with a plastic wrap and refrigerate for 30 minutes or until the chocolate is set.

Line a baking tray with parchment and set aside.

Remove the chocolate mixture from the fridge. Using a Tablespoon measure, roll the mixture into balls and place on the lined baking tray. Repeat with the remaining mixture.

Now toss each balls in sprinkles, desiccated coconut, cocoa powder or crushed almonds.

Refrigerate the truffles for 30 minutes or until firm and enjoy!

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTES

Instead of using dark chocolate, you can use all semi sweet chocolate.
You can also coat the balls in melted chocolate to make a hard shell.
If the balls stick to your hands while rolling, just dip your hands in water and then roll.

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, by sathya

Baking

Rich Fruit Cake | Traditional Christmas Fruit Cake Recipe

Christmas is around the corner and no christmas celebration is complete without a fruit cake. Fruit cakes are usually made well in advance and they are fed with alcohol to mature. This enhances the flavor of the cake.

Made with dried fruits soaked in brandy and spruced up with spices, this cake is rich, moist and sinfully delectable.

Iam not a great fan of the candied fruits in the cake, so i used dried fruits which plumps up when fed with brandy and give s wonderful bite to the cake. Feeding the cake with alcohol keeps the cake moist and also gives it a long shelf life.

Making the fruit cake is pretty easy but the baking time is long. It takes a little longer to prepare than the simple cakes and also take a few hours to cook because the cake is baked at the low temperature which ensures an even baking.

Here is another fruit cake that i made few years back Butterless Rum Fruit Cake.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

RICH FRUIT CAKE

By Sathya Sankar
Preparation time 40 minutes
Cooking time 3 hours 30 minutes
Makes 1 9-inch cake

INGREDIENTS

250 g unsalted butter, softened

230 g soft brown sugar

2 teaspoons finely grated orange zest

2 teaspoons finely grated lemon zest

4 eggs, at room temperature

250 g all-purpose flour

60 g self-raising flour

FOR FRUIT MINCE

800g sultanas (golden raisins)

320 g raisins, chopped

185 g currants

155 g dried cherries, quartered

250 g pitted prunes

250 g dried apricots, chopped

250 ml brandy

55 g soft brown sugar

80 g sweet orange marmelade

1 tablespoon cocoa powder

1/2 tablespoon ground cinnamon

1 teaspoon ground ginger

1teaspoon mixed spice

METHOD

Preheat the oven to 300°F.

Grease and line a 9 inch round or square cake tin. (How to line a cake tin, see notes below)

To make the fruit mince, combine all the ingredients in a bowl and set aside.

In a large mixing bowl,using a stand mixer attached with a paddle attachment or an electric beater, beat the butter, soft brown sugar and orange and lemon zests until just combined.

Add the eggs, one at a time, beating well after each addition.

Stir in half of the soaked fruit mixture alternating with the all-purpose flour and self-raising flour, beating well after each addition, until the fruit mixture and the flours are well combined.

Spread the batter evenly into the tin and tap the tin on a flat surface to remove any air bubbles. Dip your fingers in water and level the surface.

Decorate the top of the cake with whole blanched almonds or silvered almonds.

Bake the cake in an 300°F oven for 3-31/2 hours, or until a skewer inserted comes clean.

Cover the top of the cake with parchment paper, seal firmly with foil, then wrap the cake and tin in a clean tea towel and leave it to cool.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTES

How to line a cake tin:
Refer the link for more detailed instructions.

Lightly grease the cake tin. Fruit cakes need a double layer of baking paper for the collar and base. Cut two circles of baking paper, using the base as a guide.
To make the collar, cut a double strip of baking paper long enough to fit around the outside of the tin and tall enough to extend above the top of the tin (2inch).
Fold a 2cm deep cuff along the length of the strip, then make diagonal cuts up to the fold line about 1 cm apart.
Fit in the tin, with the cuts on the base, pressing them out at right angles so they sit flat around the base. Place the circles over the cuts.

The fruits can be soaked in brandy few weeks in advance.
Oven times vary, so check the cake 20 minutes before the specified time, if it is cooked a skewer should come out clean when inserted into the centre.
IF the cake starts to brown before it is cooked, cover it loosely with foil.
Fruit cake improve if kept for a few weeks wrapped in baking paper and foil or kept in an airtight container before decorating or cutting.
United fruit cakes can be refrigerated for up to 3 months.