Step aside, dried candy fruit. We’re reinventing fruitcake (hint: the fruit & nuts go on top!)
2 sticks and 2 tablespoons softened butter
1 1/4 packed cups light brown sugar
1 cup and 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond flour
1/2 cup sour cream
1/2 teaspoon almond extract
1 1/2 cups confectioners’ sugar
3 to 4 tablespoons milk or water
2 teaspoons vanilla extract
3-4 tablespoons milk
1/4 cup chocolate chips
Fruit & Nut Topping:
18 whole California grapes – red, black, green
5 grapes cut in half
9 in-shell hazelnuts
Preheat the oven to 350°F. 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 the 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.
Place confectioners’ sugar in a medium bowl. Slowly stir in milk and vanilla, stirring constantly to make a smooth glaze. Set aside.
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.
Cut the cake into 9 squares and arrange them on a large platter. To drizzle chocolate on the cakes, 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 chocolate sauce.
Serve on individual plates, or on a platter for guests to enjoy.