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Christmas: Chocolate Fruit & Nut Poundcake

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup hazelnuts
  
• 1 cup unsalted butter, softened
  
• 2 cups granulated sugar
  
• 4 eggs
  
• 4 ounces semisweet chocolate, chopped and melted
  
• 3 cups sifted flour
  
• 3/4 tsp salt
  
• 1/2 tsp baking soda
  
• 1 cup buttermilk
  
• 1/2 cup slivered almonds, coarsely chopped
  
• 1/3 cup finely chopped candied orange peel (see note)
  
• 1/2 cup dried cranberries
  
• 2 tsp powdered sugar
  






Instructions



1. Place the hazelnuts in a small baking pan and toast in a preheated 350º F oven 10 minutes, or until the skins begin to crack and the nuts are golden. Remove from the oven and cool slightly. Place in a kitchen towel and rub together to remove the skins. Chop coarsely.
   
   
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the chocolate.
   
   
3. Stir together the flour, salt and soda. Add in 3 additions, alternating with the buttermilk. Beat well. Stir in the hazelnuts, almonds, candied orange peel and dried cranberries.
   
   
4. With a large spoon, transfer the batter to greased and floured loaf pans. Bake in a preheated 325º F oven 45 minutes for the smaller loaves (four 5-3/4 x 3-1/4 x 2-inch) and 1 hour for the large loaf (one 8 x 3-3/4 x 2-1/2-inch).
   
   
5. Let cool in the pans 10 minutes before unmolding onto racks. Cool completely. If making ahead, wrap the poundcakes in plastic wrap and again in aluminum foil. Freeze. Before slicing, dust the tops with powdered sugar.
   
   Fills 1 (8 x 3-3/4 x 2-1/2-inch) loaf pan
   and 4 (5-3/4 x 3-1/4 x 2-inch) loaf pans.
   
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   NOTE:
   If candied orange peel is unavailable, substitute 2 tablespoons grated orange peel.