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Almond Chocolate Fruitcake Loaf

Make Almond Chocolate Fruitcake Loaf at home with Butter Softened, Sugar, Vanilla Extract, Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 stick
• 1/2 cup
• 1 tsp
• 1/2 cup
• 1/2 tsp
• 6 oz
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1. Preheat oven to 325°F. Grease a 4 1/2 x 12 1/2-inch long loaf pan and line completely with wax paper; grease the paper.

3. 3

   Spread out hazelnuts on a small baking sheet.

4. 4

   Toast in oven for 10 to 12 mins, or until nuts are lightly browned and dark skins are cracked.

5. 5

   Rub warm nuts in a terrycloth towel to remove as much skin as possible.

6. 6

   In a large bowl, beat together butter, almonds paste, and sugar with an electric mixer on medium speed until well blended.

7. 7

   Beat in rum, vanilla, orange and lemon zests.

8. 8

   Add eggs, one at a time, beating well after each addition.

9. 9

   Add flour and baking powder and beat until combined.

10. 10

    Stir in chocolate chips, candied fruits, pecans and walnuts until well mixed.

11. 11

    Scrape batter into prepared loaf pan.

12. 12

    Bake about 1 hour, or until cake springs back when touched lightly and top is golden.

13. 13

    Let cake cool in pan 30 to 40 mins, then unmold cake by lifting with wax paper onto a wire rack and let cool completely.

14. 14

    Carefully peel off wax paper.

15. 15

    Wrap cake in plastic wrap and then in aluminum foil.

16. 16

    Refrigerate at least 2 days or up to 2 weeks before serving.