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Chocolate Fruitcake




Source of Recipe


Wilton Enterprises


List of Ingredients




1 Cup Candied Pineapple Chunks
1/2 Cup Halved Candied Red Cherries
1/2 Cup Halved Candied Green Cherries
2 Tablespoons Diced Candied Lemon Peel
1 Tablespoon Diced Candied Citron
1/2 Cup Brandy
9 Eggs
2-1/4 Teaspoons Baking Powder
1-1/2 Cups Packed Light Brown Sugar
1-1/2 Teaspoons Vanilla
2-1/4 Cups All-Purpose Flour
3 Tablespoons Cocoa Powder
2-1/4 Cup Coarsely Chopped Pecans
1/2 Cup Mini Semi-Sweet Chocolate Chips
2 Teaspoons Grated Fresh Orange Peel
1 package (14oz.) Wilton Candy Melts®*, White
*brand confectionery coating

Recipe



All traditional fruitcake needed was chocolate! Baked in a fancy shape, this jeweled holiday cake is studded with brandy-soaked fruits, chocolate chips and pecans. Just one bite will turn your guests into fruitcake fans.

Preheat oven to 300°F. Spray pan with non-stick vegetable pan spray. In medium bowl, combine pineapple, cherries, lemon peel, citron and brandy. In large bowl, beat eggs with electric mixer until frothy. Slowly beat in sugar and vanilla until will blended. Add flour, cocoa powder and baking powder, mixing well. Stir in fruit with brandy, pecans, chocolate chips and orange peel. Mix until well blended. Pour into prepared pan. Bake 65-70 minutes or until toothpick inserted in comes out clean. Cool on rack 10 minutes. Turn out of pan; cool completely. Melt white Candy Melts® according to package directions. Spoon over top of cake. Garnish with candy clay holly leaves and berries.

YIELD: Makes 20 servings.