Recipe

Christmas Chutney Recipe

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Ingredients

1 1/2 ts Baking soda
1 1/4 c All purpose flour
3/4 ts Ground allspice
1 cn Prune juice;
1/2 c Unsweetened cocoa powder
1 c sliced dried Calimyrna figs;
1 1/2 c Sugar
--FOR CAKE-----
1/2 c Dried currants
2 lg Eggs
1 ts Ground cinnamon
1/4 c Unsalted butter; melted, cooled
1/2 c Brandy
3/4 ts Baking powder
1/2 c Buttermilk
1/2 ts Ground nutmeg

Directions

Step #1 FOR FROSTING--- 3/4 c Whipping cream 6 tb Unsalted butter; cut into -pieces ; (3/4 stick) 1 lb Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, coarsely ; sliced 1 1/2 c Chilled sour cream 2 c Finely sliced toasted -walnuts 10 Walnut halves; toasted Make cake: Mix sliced dried figs, dried currants & brandy in medium bowl.
Step #2 Let stand 1 hr.
Step #3 preheat your trusty oven to 350F.
Step #4 Butter 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Step #5 Lime with parchment.
Step #6 Butter & flour parchment.
Step #7 Drain fruit mixture; reserve soaking liquid.
Step #8 Mix sugar, baking powder, cocoa, baking soda, =flour, & spices in large bowl.
Step #9 Whisk prune juice, buttermilk, butter & eggs in medium bowl to mix.
Step #10 Add prune juice mixture to dry ingredients & whisk to mix.
Step #11 fold in drained fruit.
Step #12 Pour batter into prepared pan; smooth top.
Step #13 bake this until tester inserted into center o cake comes out clean, about 25 mins.
Step #14 Cool in pan on rack.
Step #15 Make frosting: Bring reserved fruit soaking liquid, cream & butter to simmer in heavy large saucepan, whisking until butter melts.
Step #16 remove this from heat.
Step #17 Add chocolate & whisk until melted & smooth.
Step #18 Add sour cream and whisk to mix.
Step #19 put in the fridge frosting until thick enough to spread, stirring every once in awhile, about 30 mins.
Step #20 Run sharp knife around pan sides to loosen cake.
Step #21 Turn out cake onto work surface.
Step #22 Peel off parchment.
Step #23 Using serrated knife, cut cake crosswise into three 5 10-inch rectangles.
Step #24 Place 1 cake piece on platter.
Step #25 Tuck waxed paper strips under cake on all sides to protect platter.
Step #26 Spread 1/2 c frosting over cake.
Step #27 Sprinkle top with 1/4 c sliced walnuts.
Step #28 top this with second cake piece.
Step #29 Spread 1/2 c frosting over.
Step #30 Sprinkle top with 1/4 c sliced walnuts.
Step #31 top this with third cake piece.
Step #32 Spoon 3/4 c frosting into pastry bag fitted with small star tip & reserve.
Step #33 Spread remaining frosting over top & sides of cake.
Step #34 Press remaining sliced walnuts onto sides of cake.
Step #35 Remove waxed paper strips.
Step #36 Using reserved frosting, pipe 5 rosettes atop cake along each ling edge, spacing evenly.
Step #37 Place walnut halves between rosettes.
Step #38 put in the fridge 1 hr to set frosting.
Step #39 (Can be prepared 1 day ahead.
Step #40 Cover & keep put in the fridged.
Step #41 let this stand 2 hrs at about room temp before serving.
Step #42 ) Serves 16.
Step #43 --.
Enjoy the Christmas Chutney recipe