Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

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Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg


Rhubarb Muffins

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Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
  • 2½ cups unsifted all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ cup walnuts or pecans, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup brown sugar
  • 1¼ cups water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ cups fresh rhubarb, cut in
  • ½-inch
  1. Preheat oven to 375°F.
  2. Grease or paper line 18 muffin cups.
  3. In large mixing bowl combine flour, Buttermilk Blend, nuts, baking powder, baking soda, salt and nutmeg.
  4. In small mixing bowl beat together brown sugar, water, oil, egg and vanilla.
  5. Stir into flour mixture just until moistened (batter will be lumpy).
  6. Fold rhubarb into batter.
  7. Spoon batter evenly into prepared muffin cups.
  8. Bake 18 to 20 minutes, or until wooden toothpick tests done.
  9. Cool in pans for 5 minutes.
  10. Place on wire rack to cool completely.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 28g Sugar: 13g Sodium: 178mg Fiber: 1g Protein: 3g Cholesterol: 2mg


Rhubarb Cake

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Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg