Fruit Sweetened Snack Cake With Chocolate Frosting Recipes

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QUICK FRUITCAKE



Quick Fruitcake image

This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.

Provided by Linda C.

Categories     Desserts     Cakes     Fruitcake Recipes

Yield 24

Number Of Ingredients 7

2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 (28 ounce) jar prepared mincemeat pie filling
1 (14 ounce) can sweetened condensed milk
1 cup chopped walnuts
2 cups candied mixed fruit

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
  • Sift the flour with the baking soda.
  • In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
  • Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g

BEST EVER FRUIT COCKTAIL CAKE



Best Ever Fruit Cocktail Cake image

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Provided by nita 284904 souther

Categories     Dessert

Time 1h5m

Yield 1 CAKE, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium size can fruit cocktail in juice (a good brand)
1/2 cup flaked coconut
1/2 cup butter
3/4 cup granulated sugar
1/2 cup evaporated milk (no substitutions)
1 teaspoon pure vanilla extract
1/2 cup flaked coconut
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • CAKE:.
  • Beat sugar, eggs and oil together.
  • Add flour, salt and baking soda.
  • Add fruit cocktail with the juice; mix well.
  • Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
  • Sprinkle coconut over batter.
  • Bake at 350 degrees Fahrenheit for 45 minutes.
  • FROSTING:.
  • Place butter, sugar and evaporated milk in a medium size saucepan.
  • Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
  • Remove from heat.
  • Add vanilla extract, coconut and nuts.
  • Spread mixture onto cake while both are still hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6

FRUIT-SWEETENED CHOCOLATE FROSTING



Fruit-Sweetened Chocolate Frosting image

This silky frosting relies on all of the natural sweetness in dates and cream - so there's no added refined sugar! The recipe makes enough to frost 12 cupcakes or one small cake.

Provided by Food Network Kitchen

Time 15m

Yield About 1 1/2 cups (enough for 12 cupcakes)

Number Of Ingredients 4

10 pitted Medjool dates, chopped
2 ounces unsweetened chocolate, roughly chopped
1 cup heavy cream
2 tablespoons unsweetened cocoa powder

Steps:

  • Soak the date pieces in very hot water until very soft, about 5 minutes. Drain and transfer to a food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.

Nutrition Facts : Calories 170 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 10 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 2 grams

HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)



Healthy Chocolate Cake (Fat Free AND Sugar free!) image

This is the healthiest chocolate cake- 100% fat free, sugar free and made with no eggs, no butter, and no milk! Moist and with a tender crumb, this healthy chocolate cake recipe is vegan and gluten free!

Provided by Arman

Categories     Dessert

Time 30m

Number Of Ingredients 9

1 1/2 cups all purpose flour (gluten free, if necessary)
1 cup granulated sweetener of choice (* See notes)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
6 tablespoon unsweetened applesauce
1 cup water

Steps:

  • Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
  • In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
  • Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
  • Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
  • Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.

Nutrition Facts : ServingSize 1 Slice, Calories 98 kcal, Carbohydrate 21 g, Protein 3 g, Fat 1 g, Sodium 306 mg, Fiber 2 g

EASY FRUIT CAKE RECIPE



Easy Fruit Cake Recipe image

This Easy Fruit Cake Recipe is just like what you grew up eating! It's filled with nuts, spices, and is topped with a flavorful cream cheese icing that's a show stopper.

Provided by Laura

Categories     Baking     Desserts

Time 50m

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon ground cloves (to taste)
1/2 teaspoon nutmeg (to taste)
1/2 teaspoon ginger (to taste)
1/3 cup butter (room temperature)
1 cup brown sugar
1/3 cup warm water
1/2 cup milk
1 teaspoon vanilla
2 eggs
1 cup candied peel (to taste)
1/2 cup chopped pecans or walnuts (to taste)
1/2 package (4oz cream cheese)
1 1/2 to 2 cups powdered icing sugar
1-2 Tablespoons table cream (as needed)

Steps:

  • Preheat oven to 350F
  • Grease and line a 9" x 4" loaf pan. Set aside.
  • In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
  • In a large bowl, combine the butter and brown sugar and beat until light and fluffy, 2 minutes.
  • Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
  • Add half of the flour mixture, mix until combined, and then the remaining half. Do not overmix.
  • Add in the candied peel and nuts, to taste.
  • Fold the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean.
  • For the frosting, combine the cream cheese and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream.

FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING



Fruit-Sweetened Snack Cake with Chocolate Frosting image

This cake gets all of its sweetness from dried fruit (and a little from the dairy and orange juice). That means no added refined sugar!

Provided by Food Network Kitchen

Time 1h30m

Yield 10 servings

Number Of Ingredients 15

2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the dish
2/3 cup dried apricots
2/3 cup golden raisins
1 tablespoon orange juice plus 1/2 teaspoon orange zest (from 1 orange)
1 3/4 cups whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup sour cream
5 pitted dates, chopped
1 ounce unsweetened chocolate, roughly chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder

Steps:

  • For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
  • Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
  • Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
  • For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
  • Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.

Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 41g grams, Fiber 5 grams, Protein 5 grams

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