Skip to main content

Chocolate Fruit Cake for Kwanzaa

Details

Time
7 hours
Skill Level
Expert
Yields
1 cake

Fresh fruit and a bright citrus filling are the perfect partner for this rich chocolate cake. This recipe is an easy way to celebrate during  Kwanzaa.

Ingredients & Directions

Prep Time
50 minutes
Bake Time
40 minutes
Cook Time
18 minutes
Cool Time
2 hours 30 minutes
Chill Time
2 hours 32 minutes

Ingredients

  • 3/4 cup
  • 1-3/4 cups

    sugar, divided

  • 1/2 cup

    water

  • 1/4 cup

    shortening

  • 1/2 cup

    butter or margarine (1 stick), softened

  • 1 tsp

    vanilla extract

  • 3

    eggs

  • 1-1/3 cups

    all-purpose flour

  • 1 tsp

    baking soda

  • 1 tsp

    salt

  • 2/3 cup

    milk

  • CITRUS FILLING (recipe follows)

  • 4 cups

    fresh fruit, sweetend (sliced peaches, nectarine, strawberries, blueberries, kiwi fruit, sweet cherries - halved)

  • 1/2 cup

    green grapes, halved

  • 1 cup

    sugar

  • 3 Tbsps

    corn starch

  • 1/4 tsp

    salt

  • 1 cup

    orange juice

  • 1/4 cup

    lemon juice

  • 1/4 cup

    water

  • 1 Tbsp

    butter or margarine

  • 1 tsp

    freshly grated orange peel

  • 1/2 tsp

    freshly grated lemon peel

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

baking pan
9-inch round pans
saucepan
saucepan
measuring cup
measuring cups
rubber scraper
rubber scraper
baking pans
mixer
mixing bowl
mixing bowl
wire rack
wire rack
refrigerator
refrigerator
1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2

Stir together cocoa, 1/2 cup sugar, water and shortening in small saucepan. Cook over low heat, stirring constantly, until shortening is melted and sugar is dissolved. Remove from heat; cool.

3

Beat butter, remaining 1-1/4 cups sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add cocoa mixture, beating until blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture. Pour batter into prepared pans.

4

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

5

Prepare CITRUS FILLING. With a long serrated knife, using a sawing motion, split each cake layer in half horizontally, forming 4 layers. Place 1 layer on serving plate; spread about 1/3 cup filling over layer. Top with about 1 cup assorted fruit. Top with second cake layer; repeat procedure until all layers are stacked. Arrange fruit on top layer in a decorative design. Top with remaining filling, if desired. Garnish with grapes. Refrigerate until serving time. Cover; refrigerate leftover cake. Makes 12 servings.

CITRUS FILLING

Combine sugar, cornstarch, salt, orange juice, lemon juice and water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter, orange and lemon peel. Refrigerate until cool. About 1-2/3 cups filling.

Additional questions?