Fruitcake à La Jasmine Vineyards
Step aside, candy fruit. We’re reinventing this holiday staple with the freshest grapes in town. Serve Fruitcake à La Jasmine Vineyards this season!
Ingredients
Cake:
- 2 sticks & 2 tbsp softened butter
- 1 1/4 cups light brown sugar, packed
- 1 cup & 2 tbsp all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup almond flour
- 1/2 cup sour cream
- 4 eggs
- 1/2 tsp almond extract
Sugar Glaze:
- 1 1/2 cups confectioners’ sugar
- 3-4 tbsp milk or water
- 2 tsp vanilla extract
Chocolate Drizzle:
- 3-4 tbsp milk
- 1/4 cup chocolate chips
Fruit & Nut Topping:
- 18 whole Jasmine Vineyards grapes – red & green
- 5 grapes, halved
- 9 in-shell hazelnuts
Instructions
Cake:
- Preheat the oven to 350°F and grease an 8×8-inch baking pan.
- Place butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract. Beat with an electric mixer until batter is smooth and thick. Pour into the greased baking pan.
- Bake cake 55 minutes to 1 hour. A toothpick should come out clean when inserted. Run a butter knife along the edge of the pan to loosen the cake, then let cool on a cooling rack.
Sugar Glaze:
- Place confectioners’ sugar in a medium bowl.
- Slowly stir in milk and vanilla, stirring constantly to make a smooth glaze. Set aside.
Chocolate Glaze:
- In saucepan, add 3 tablespoons of milk and chocolate chips to medium heat.
- As chocolate starts to melt, begin stirring with a whisk. Keep stirring until smooth, and add milk to achieve a thin consistency.
- Remove from heat and pour into a medium bowl.
Preparation:
- Cut the cake into 9 squares and arrange them on a large platter.
- Use a fork to stir the chocolate and drizzle over the cakes.
- Place a spoonful of sugar glaze on each cake, allowing it to drip over the sides.
- Top each cake with two whole grapes, a half-grape, crushed and halved hazelnuts, and additional chocolate sauce.
- Serve on individual plates, or on a platter for guests to enjoy.
