Chocolate Fruit Cake Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Fruit Cake Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Chocolate Fruit Cake.

Total Time: 3 hr 30 min
Prep 30 min
Inactive 1 hr 0 min
Cook 2 hr 0 min

Yield: 1 (8 by 3 1/2-inch) cake

Level: Intermediate

Ingredients

12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:

1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Directions

Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Recipes from Feast by Nigella Lawson, published by Chatto and Windus
Show: Food Network SpecialsEpisode: Nigella's Christmas Kitchen: Ginger and Spices 

More Christmas Dessert Recipes:

Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
 Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake 

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Creme De Menthe Brownies Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Creme De Menthe Brownies Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Creme De Menthe Brownies.

Total Time: 55 min
Prep 20 min
Cook 35 min

Yield: 24 brownies

Level: Easy

Ingredients

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Holiday Cocktail Party

More Christmas Dessert Recipes:

Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes  

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Gingerbread with Spiced Creme Anglaise Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Gingerbread with Spiced Creme Anglaise Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Gingerbread with Spiced Creme Anglaise.

Total Time: 2 hr 55 min
Prep 20 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 12 servings

Level: Intermediate 

Ingredients

1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live Episode: Sugars 

More Christmas Dessert Recipes:

Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe  

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Sambosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sambosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Sambosa. 

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a month, then heated in the oven. 

Chef Osama

More Arabic Food Recipes:

Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade 

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Feteer Meshaltet "Arabic Pie" Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Feteer Meshaltet "Arabic Pie" Recipe. Enjoy the Arabic Cuisine and  learn how to make Feteer Meshaltet "Arabic Pie".   

Ingredients

4¾ cups all purpose flour
1 tsp salt
2 cups water

Method

• Put flour, salt and water in a mixer and blend well until the dough becomes one smooth and elastic piece (knead for 15 minutes by machine or 45 minutes by hand).
• Divide the dough into equal parts and press by hand to remove the air. Shape into balls and grease with melted butter, set aside for at least 15 minutes.
• Preheat the oven to 500 °C.
• Grease four or five pieces with oil.
• Spread the dough pieces on a marble surface and roll out with a rolling pin until they become very thin.
• Pull from all sides and fold from four directions until you get a square shape. Leave the last piece rolled out for the base.
• Put the folded pieces in the middle of the base piece.
• Fold the four sides toward the middle to make a square with the other pieces inside.
• Bring the corners around the filling to make a circle.
• Place on a tray greased with oil.
• Bake for 15 minutes or until golden brown.

The dough can be kept in the refrigerator for 4 days after it is greased with butter.

Chef Osama

More Arabic Food Recipes:

Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt

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Macaroni Pasta with Béchamel recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy the Arabic Cuisine and  learn how to make Macaroni Pasta with Béchamel.  

Serves: 6 persons

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.

Cooking tips :     You can use any other kind of pasta.

Nutritional Information:

Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Arabic Food Recipes:

Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie

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Almond and Caramel Cookies Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almond and Caramel Cookies Recipe. Enjoy the Arabic Cuisine and  learn how to make Almond and Caramel Cookies.

Serves: 8 persons
Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients

1½ cups plain flour or 210 g, sifted
1 tablespoon cocoa powder
2/3 cup butter or 130 g, softened
¼ cup brown sugar or 50 g
1 egg yolk
For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup butter or 50 g
¼ cup brown sugar or 50 g
½ cup toasted almonds or 75 g, chopped

Preparation

Combine flour and cocoa powder in a bowl and rub in the butter with the fingers to breadcrumbs, add the sugar and the egg yolk and mix to form firm dough.

Press the dough into a greased 28cm x 23cm rectangular cake tin lined with a baking paper, and bake in 190ºC preheated oven for 15 minutes. Leave the dough to cool in the tin.

Place NESTLÉ® Sweetened Condensed Milk , butter and brown sugar in a non-stick saucepan, cook and keep stirring over low heat for 5-6 minutes or until the caramel is pale golden and thick. Fold with the toasted almonds.

Pour and spread the caramel over the dough in the tin then leave to cool completely.

Cooking tips : Add few drops of water to the dough base if it's firm and difficult to spread in the tray.
 
Serving tips : Garnish the top with melted dark and white chocolate and sprinkle with ground pistachio then place it in the fridge for 3 hours before slicing.

More Arabic Food Recipes:

Semolina and Pistachio Cake
Coconut Basbousa
Low Fat Basbousa with Yogurt
Arabic fried macroons
Caramel Date Fingers
Pistachio Dates Truffles 

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