Latest revision as of 01:58, 3 February 2011

Serves: 8

Active Time: 25 minutes

Total Time: 1 hour 55 minutes

From: Better Homes and Gardens, Nov. 09

Ingredients

1 cup whipping cream

4 oz. semisweet chocolate, chopped

1/2 cup unsalted butter, softened

1 cup packed brown sugar

3 eggs

2 tsp. vanilla

1-1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 Tbsp. baking powder

1/4 tsp. baking soda

1 recipe Butterscotch Glaze, recipe below

Directions

Step 1

Preheat oven to 350 degrees F. Butter and flour 9x5x3-inch loaf pan; set aside.

Step 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.

Step 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.

Step 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 pan; smooth with spatula.

Step 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. Makes 8 servings.

Butterscotch Glaze

In skillet combine 1/2 cup brown sugar, 1 tablespoon lemon juice, and 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.