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Chocolate Fruitcake

Chocolate Fruitcake improves on a holiday classic. Chocolate chips are added to the fruit-and -nut enriched batter. Drizzled candy covers the top; candy clay berries and leaves decorate the base.
  • AmountCake serves 20.

Instructions

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  1. Preheat oven to 300°F. Grease and flour or use pan spray with flour to prepare pan. <</p>
  2. In medium bowl combine first 3 ingredients with brandy. Set aside.
  3. In mixer bowl beat eggs until frothy then slowly beat in sugar and vanilla until well blended.
  4. Add flour, cocoa powder and baking powder; mixing well.
  5. Stir in fruit with brandy, pecans, chocolate chips, lemon and orange rind.
  6. Bake 65-70 minutes or until toothpick inserted in middle comes out clean.
  7. Cool on rack 15 minutes.
  8. Gently loosen sides. Turn out of pan and continue to cool.

Notes

How To

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