-
1
Preheat oven to 350F Butter and flour a 9x5x3-inch loaf pan; set aside.
-
2
In small saucepan heat whipping cream over medium heat just until hot.
-
3
Remove from heat; add chocolate.
-
4
Stir until chocolate is melted.
-
5
Let stand until completely cool.
-
6
Meanwhile, in bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds.
-
7
Add 1 cup brown sugar; beat on high until fluffy, about 2 minutes, scraping bowl occasionally.
-
8
Beat in eggs and vanilla.
-
9
Beat in cooled chocolate mixture until smooth.
-
10
Combine flour, cocoa, baking powder and baking soda; add to butter mixture.
-
11
Beat on medium until well-combined, 1 to 2 minutes.
-
12
Pour in prepared loaf pan; smooth with spatula.
-
13
Bake 45 minutes or until toothpick inserted in center comes out clean.
-
14
While loaf bakes, prepare Butterscotch Glaze.
-
15
Cool loaf in pan on rack 10 minutes.
-
16
Remove from pan; cool completely.
-
17
Pour half the Butterscotch Glaze on loaf.
-
18
Pass remaining glaze.
-
19
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.
-
20
Stir in 1/2 cup sliced kumquats, 1 tangerine, sliced and seeded and 1/4 cup cranberries.
-
21
Cook, stirring frequently, just until kumquats start to soften, about 3 minutes.
-
22
Remove from heat.
