Zutaten für Chocolate Fruitcake Non Alcholic
- All Purpose Flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 cup chopped walnuts or pecans
- 1 cup candied mixed peel
- 1 cup raisins
- 1 cup chopped dates
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
- 1 cup (2 sticks) unsalted butter, softened
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Zubereitung von Chocolate Fruitcake Non Alcholic
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking soda.
- In a separate bowl, combine 1 cup raisins, 1 cup chopped dates, 1 cup chopped walnuts or pecans, and 1 cup candied mixed peel.
- In a large bowl, beat 1 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Add 1 cup (2 sticks) unsalted butter, softened, to the wet ingredients and beat until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Beat the batter on medium speed for 1 minute.
- Gently fold in the fruit and nut mixture until evenly distributed.
- Pour batter into the prepared pan.
- Place the pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the fruitcake pan. This creates a humid environment for even baking.
- Bake for 1 hour and 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, wrap the fruitcake tightly in foil or plastic wrap and refrigerate for at least 1 week to allow the flavors to meld. This step is crucial for optimal texture and flavor!
- Slice thinly and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
79g
Fat
14g
Carbs
10g
