Chocolate fruitcake

1 cake

Ingredients

Quantity Ingredient
1 pounds Butter -=OR=-
1 pounds Margarine; softened
1 pounds Dark brown sugar;
12 larges Eggs;
3½ cup All-purpose flour;
1 teaspoon Baking powder;
2 teaspoons Cinnamon;
1 teaspoon Mace;
½ teaspoon Ground cloves;
¼ cup Brandy;
4 ounces Bittersweet chocolate; melted cooled
1 pounds Seedless raisins;
1 pounds Currants;
1 pounds Candied cherries; cut into pieces
1½ cup Candied pineapple; diced coarsely
½ cup Citron; diced
¼ cup Candied lemon; rind diced
¼ cup Candied orange rind; diced
1 pounds Pecans; coarsely chopped
1 pounds English walnuts; coarsely chopped
1½ cup All-purpose flour;

Directions

PREHEAT OVEN TO 200 DEGREES

Makes one(10-10" tube pan PLUS any one of the following combinations two(2)-9x5" loaf pans OR two(2)-6x5x4" foil bakers (available in many stores). 4-4" square foil bakers Grease tube pan and 9" loaf pans and line bottoms with greased brown paper or with parchment. If using smaller foil loaf pans, grease or spray with vegetable shortening spray.

Cream butter until light in color. Add sugar and continue to mix until thoroughly creamed. Add eggs one at a time, beating well after each addition. Sift 3-½ cups of flour with baking powder and spices and add to batter, mixing well. Blend in brandy and melted chocolate.

Combine fruits and nuts in large bowl and add 1-½ cups of flour, mixing with hands until all flour is used and fruits and nuts are well coated. Add to cake batter and mix thoroughly.

Pour into prepared pans and bake for th following lengths of time, or until cake tester comes out clean; tube pan, 2 hours, 45 minutes; 9" loaf pan, 2 hours, 15 minutes; 6" loaf pan, 2 hours, 15 minutes; 4" loaf pan, 1 hour, 15 minutes.

When cakes are done, allow to cook on racks in pans. Remove and wrap each cake in brandy soaked cheesecloth or other soft cloth. Wrap in foil or plastic or place in tightly covered cloth. Store in a cool place, adding a bit of brandy to the cloth (not yourself) ever week or ten day to age the cakes properly.

Source: Sweet Christmas Cookin' by Mary Reynolds Smith. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 06-10-95

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