Chocolate Fruit And Nut Cake Recipe

ingredients

1/2 cup flour, white, unbleached
1/4 cup unsweetened cocoa
3/4 cup brown sugar, packed
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 cups dried dates, quartered
2 cups dried cherries, halved
3/4 cup pecans, coarsely chopped
3/4 cup cashews, coarsely chopped
1/4 cup cornstarch
1 teaspoon vanilla extract
1/3 cup brandy or water

directions

Preheat oven to 425 degrees F and pan-spray one 6-cup capacity loaf pan, or three 2-cup loaf pans.

In a large bowl, sift together flour, cocoa, sugar, baking powder and soda. Stir in dates, cherries, pecans and cashews.

In a small bowl, whisk together cornstarch, vanilla and water. Add to dry ingredients and mix well with a wooden spoon or with your hands, until fruit and nut pieces are completely coated.

Pack mixture into prepared pan(s) and bake until batter surrounding fruit and nuts is set, about 50 minutes for small loaves and 1 hour 15 minutes for a large loaf. Cool on a rack.

When completely cool, remove from pan(s) and wrap tightly in foil or plastic wrap. Cake(s) will keep at room temperature for up to 3 weeks, in the refrigerator for 3 months, and in the freezer for 6 months.

nutrition data

Nutritional data has not been calculated yet.