Chocolate Fruitcake

---------- Recipe via Meal-Master (tm) v8.05

Title: CHOCOLATE FRUITCAKE
Categories: Cakes, Chocolate
Yield: 16 Servings

1 1/2 c Calimyrna figs; stemmed,
-diced, dried-about 7-1/2 oz
1 c Prunes; pitted and diced
1 c Peaches; dried, diced
1 c Dates; pitted and diced
1/2 c Dark rum or spiced rum
3 tb Orange peel; minced
H
3 c All-purpose flour; sifted
3/4 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Ground cinnamon
3/4 ts Salt
2 c Dark brown sugar; packed
3 oz Bittersweet (not unsweetened
OR semi-sweet chocolate,
-coarsely chopped
1/2 c Butter; unsalted, room
-temperature
1 c Mincemeat with brandy or rum
2 1/2 c Walnut pieces (10 oz)
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GLAZES:
3 tb Light corn syrup
2 tb Dark rum or spiced rum
3 oz Bittersweet(not unsweetened)
-or semisweet chocolate, ]
-finely chopped
3 tb Butter; unsalted
Orange peel strips

FOR CAKE: Position rack in center of oven and preheat to 325 degrees.
Generously butter 12 cup bundt pan. Dust pan with cocoa powder; tap out
excess.
Combine first 6 ingredients. Let stand 30 minutes, stirring
occasionally.
Sift flour, cocoa, baking powder, baking soda, cinnamon and salt into
medium bowl. Finely grind sugar and chopped chocolate in processor.
Using electric mixer, beat butter in bowl until fluffy. Add sugar mixture
in 3 additions, beating to blend after each addition. (mixture will be
grainy). Add eggs 1 at a time, beating well after each addition. Using
rubber spatula, mix in 1/3 of the dry ingredients. Mix in half of
mincement. Add remaining dry ingredients and walnuts to dried fruit
mixture, tossing to coat evenly. Add to batter and blend well.
Spoon batter into prepared pan. Bake until tester inserted near cneter
of cake comes out with just a few crumbs attached, covering cake loosely
with foil if browning too quickly, about 1 hour and 30 minutes. Let stand
20 minutes. Turn pan over onto rack. Let stand 3 minutes; gently lift off
pan. Cool completely. FOR GLAZES: Combine 3 tablespoons corn syrup and 2
tablespoons rum in a bowl. Place cake on plate. Brush all of rum glaze over
cake. Double-wrap in foil and store at room temperature at least 2 days.
(Can be made ahead. Store in refigerator up to 3 months. Bring to room
temperature before continuing.)
Stir chocolate and butter in heavy small saucepan over low heat until
melted and smooth. Cool 15 minutes.
Drizzle chocolate glaze over top of cake in decorative pattern. Garnish
with strips of orange peel and serve. QUOTE: This is one fruitcake everyone
will eat - guaranteed. It keeps up to three months, so make one now for the
holidays.

From Bon Appetit magazine 9/92

Formatted for MM by Pegg Seevers 9/12/94

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