Quick And Easy Mocha Fruit Cake Food

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EASY MOCHA FRUITCAKE (CHRISTMAS)



Easy Mocha Fruitcake (Christmas) image

You aren't meant to taste coffee in this cake but you do get a taste of the chocolate now and then, which I love - I guess I just don't chop it finely enough. I found this recipe in an Australian Weight Watcher's cookbook and added the alcohol for flavour. Although I use Cadbury, any block of chocolate from a confectionary store would do. I am guessing at the servings as it is meant to be eaten in small slices being a Weight Watcher's recipe. The prep. time doesn't include soaking dried fruit overnight.

Provided by Ninna

Categories     Dessert

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 5

2 cups self raising flour
150 g chocolate with fruit and nuts, I use a block of Cadbury
1 kg dried fruit (raisins, sultanas and currants)
2 cups strong coffee
rum, to taste, brandy can be used instead

Steps:

  • Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy).
  • Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper.
  • Chop chocolate into pieces, then mix together with dried fruit mixture and flour.
  • Spoon into prepared tin and bake 2hrs or until cooked through.
  • Put some baking paper on top of cake to prevent burning.

Nutrition Facts : Calories 167.2, Fat 0.4, Sodium 9.7, Carbohydrate 41.6, Fiber 4.2, Protein 2.5

QUICK AND EASY FRUIT CAKE



Quick and Easy Fruit Cake image

This may be made with any fruit: pitted cherries, apples+pecans+cinnamon, peaches + cardamom, plums+ almonds. From Imagelicious http://www.imagelicious.com/blog/post/quick-and-easy-cake

Provided by ellie3763

Categories     Breads

Time 1h5m

Yield 1 8x8 cake, 16 serving(s)

Number Of Ingredients 5

3 eggs
1 cup sugar
1 cup flour
1/2 teaspoon baking powder
2 cups fruit

Steps:

  • Preheat the over to 350F (180C). Butter an 8x8 baking dish.
  • In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
  • Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it.
  • Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter.
  • Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

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