Chocolate-orange fruitcake with pecans

16 Servings

Ingredients

Quantity Ingredient
2½ cup Large pecan pieces; toasted
1 cup Chopped dried black mission-
Figs (packed)
1 cup Chopped pitted prunes -
(packed)
1 cup Chopped pitted dates -
(packed)
½ cup Frozen orange juice -
Concentrate; thawed
¼ cup Grand marnier or other -
Orange liqueur
2 tablespoons Grated orange peel
3 cups All purpose flour
¾ cup Unsweetened cocoa powder -
(packed)
2½ teaspoon Ground cinnamon
1½ teaspoon Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
1 pounds Dark brown sugar
6 ounces Bittersweet or semisweet -
Chocolate; coarsely chop
½ cup Unsalted butter; room temp
4 ounces Cream cheese; room temp
4 larges Eggs; room temperature
¾ cup Purchased prune butter
6 tablespoons Unsalted butter
1 pounds Bittersweet (not unsweet'd)
OR semisweet chocolate
6 tablespoons Orange juice concentrate -
Thawed
Chopped candied fruit peel
(optional)

Directions

CAKE

GLAZE

Position rack in bottom third of oven and preheat to 325 degrees F.

Generously butter and flour 12-cup angel food cake pan.

Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.

Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl.

Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces. Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in ¼ of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each. Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.

For Glaze: Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.

Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.

Yield: 16 servings.

Bon Appetit, December 1995.

Formatted for MC by Sharon Klinger, tmvm93b@....

Posted to TNT - Prodigy's Recipe Exchange Newsletter by AWXP96A@... ( MICKEY L FORSTER) on Jul 26, 1997

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