Chocolate fudge fruitcake

2 servings

Ingredients

Quantity Ingredient
1 cup Brandy
1 cup Pineapple chunks candied
½ cup Candied cherries halved
1 cup Raisins
4 1 oz unsweetened chocolate
Squares
6 Butter
1½ cup Sugar
6 Eggs; separated
2 cups Flour
1 teaspoon Baking powder
3 cups Pecans; coarsely chopped

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 3:00

1. In a medium bowl, pour ½ cup brandy over pineapple chunks, cherries, and raisins. Let stand 2 to 3 hours or overnight. Grease two 9 x 5 x 3-inch loaf pans. Line with brown paper or parchment paper and grease paper. Preheat oven to 250°F.

2. Melt chocolate in a double boiler or in a microwave until melted and smooth when stirred. Set aside to cool.

3. In a large bowl, beat together butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 mins.

Beat in egg yolks, 2 at a time, beating well after each addition.

Beat in cooled chocolate until well blended.

4. Sift together flour and baking powder. Add to chocolate mixture along with ¼ cup brandy. Mix well. Stir in pecans and brandied fruit mixture with its liquid.

5. In a a large bowl, beat egg whites with clean, dry beaters on high speed until almost stiff. Gradually beat in remaining ½ cup sugar.

Beat until soft peaks form. Fold into chocolate batter. Turn batter into prepared pans, dividing evenly and smoothing tops.

6. Place pans in oven. Set a shallow pan of water on a rack below pans. Bake 2½ hours (replenishing water as necessary), until a cake tester inserted in center comes out clean. Let cakes stand 15 mins; then unmold. Pour 2 Tbs remaining brandy over each cake. Let cool completely. Wrap cakes in plastic wrap, then overwrap in foil.

Store in refrigerator 3 to 4 weeks, sprinkling with additional brandy 2 or 3 times during aging period.

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