Christmas Recipes
Slice and Bake Chocolate Fruitcake Rounds
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon almond extract
- 1 1/2 cups cake flour
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 ounce unsweetened chocolate
- 1 cup mixed candied fruit, finely chopped
- 1 egg white, beaten
Instructions
- In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl.
- In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough.
- Stir candied fruit into remaining 2/3 dough and form into a 2 inch thick roll. Refrigerate about 2 hours.
- On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough into an 1/8-inch thick square. Brush lightly with beaten egg white.
- Place roll of white dough at one end of the chocolate dough and roll up so that the chocolate dough covers the white dough. Refrigerate the double roll about 2 hours.
- Heat oven to 375 degrees F.
- Remove dough from the refrigerator and slice into 1/4-inch slices with a sharp knife.
- Place on ungreased cookie sheets and bake for about 10 minutes.
- Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely.
- Store in airtight containers at room temperature for about 2 weeks.