Best 2 Chocolate Orange Fruitcake With Pecans Recipes

Indulge in a delightful culinary experience with our exquisite chocolate orange fruitcake, a masterpiece that harmoniously blends the richness of chocolate, the vibrancy of orange, and the nutty crunch of pecans, resulting in a moist and flavorful cake that captivates the senses. This decadent treat is adorned with a luscious chocolate ganache, creating an elegant and sophisticated presentation.

Alongside the star of the show, you'll find an array of equally enticing recipes that cater to diverse tastes and occasions. For those who prefer a classic indulgence, the traditional fruitcake recipe offers a timeless charm, brimming with dried fruits, nuts, and warm spices, sure to evoke nostalgic memories. If you're seeking a healthier alternative, the gluten-free fruitcake is crafted with almond and coconut flour, making it a guilt-free indulgence that doesn't compromise on flavor.

For those with a sweet tooth, the chocolate cranberry orange bread is an absolute delight, boasting a moist and tender crumb infused with the tangy sweetness of cranberries and the zesty kick of orange. And if you're in the mood for a quick and easy treat, the orange cranberry scones are the perfect choice, offering a delightful combination of tangy citrus and sweet cranberries, perfect for a cozy afternoon tea.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS

Chocolate-Orange Fruitcake with Pecans image

Categories Cake Liqueur Mixer Chocolate Citrus Fruit Nut Dessert Bake Christmas Cream Cheese Orange Prune Date Fig Pecan Winter Bon Appétit

Yield Serves 16

Number Of Ingredients 25

Ingredients

Cake
2 1/2 cups large pecan pieces, toasted
1 cup (packed) chopped dried black Mission figs
1 cup (packed) chopped pitted prunes
1 cup (packed) chopped pitted dates
1/2 cup frozen orange juice concentrate, thawed
1/4 cup Grand Marnier or other orange liqueur
2 tablespoons grated orange peel
3 cups all purpose flour
3/4 cup (packed) unsweetened cocoa powder
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1-pound box dark brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
4 large eggs, room temperature
3/4 cup purchased prune butter
Glaze
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons orange juice concentrate, thawed
Chopped candied fruit peel (optional)

Steps:

For cake:
Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
For Glaze:
Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)

CANDY ORANGE SLICE FRUITCAKE

Candy Orange Slice Fruitcake image

My version of yule fruitcake has a citrusy twist. When you share it, be prepared to pass around the recipe.

Provided by Taste of Home

Categories Desserts

Time 2h5m

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2 cups sugar
2 cups applesauce
4 eggs
1/2 cup buttermilk
1 pound candy orange slices
2 cups chopped pecans
2 cups sweetened shredded coconut
1-1/2 cups candied cherries
1 package (8 ounces) chopped dates
3-1/2 cups all-purpose flour, divided
1 teaspoon baking soda
1/8 teaspoon salt

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 900 calories, Fat 37g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 383mg sodium, Carbohydrate 139g carbohydrate (94g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

Make sure to use good quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is a good choice.
Use unsalted butter for the cake as salted butter can make the cake too salty.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
Grate the orange zest finely. This will help to release the orange flavor into the cake.
Chop the pecans coarsely. This will help to distribute them evenly throughout the cake.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before glazing. This will help the glaze to set properly.

Conclusion:

This chocolate orange fruitcake with pecans is a delicious and festive cake that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate flavor and a hint of orange. The pecans add a nice crunch and texture. The glaze is the perfect finishing touch, adding a sweetness and shine to the cake. This cake is sure to be a hit with everyone who tries it.