“A decadent chocolate loaf topped with a butterscotch glaze containing kumquats, tangerine slices and cranberries. This recipe is from the November 2009 Better Homes and Gardens magazine. There is nothing low fat about this dessert.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Butter and flour a 9x5x3-inch loaf pan; set aside.
  2. In small saucepan heat whipping cream over medium heat just until hot. Remove from heat; add chocolate. Stir until chocolate is melted. Let stand until completely cool.
  3. Meanwhile, in bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Add 1 cup brown sugar; beat on high until fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs and vanilla. Beat in cooled chocolate mixture until smooth.
  4. Combine flour, cocoa, baking powder and baking soda; add to butter mixture. Beat on medium until well-combined, 1 to 2 minutes. Pour in prepared loaf pan; smooth with spatula.
  5. Bake 45 minutes or until toothpick inserted in center comes out clean. While loaf bakes, prepare Butterscotch Glaze. Cool loaf in pan on rack 10 minutes. Remove from pan; cool completely. Pour half the Butterscotch Glaze on loaf. Pass remaining glaze.
  6. Butterscotch Glaze: In skillet combine 1/2 cup brown sugar, 1 tablespoon lemon juice, 3 tablespoons water and 3 tablespoons unsalted butter; cook and stir over medium heat until sugar dissolves, about 1 minute. Stir in 1/2 cup sliced kumquats, 1 tangerine, sliced and seeded and 1/4 cup cranberries. Cook, stirring frequently, just until kumquats start to soften, about 3 minutes. Remove from heat.

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