FRUITCAKE - BROWNIE

By akselden

Ingredients

• 1/2 C. hot brewed coffee
• 1/4 C. cocoa powder
• 1 1/2 C. walnuts, chopped
• 1 C. candied cherries, halved
• 1 C. mix candied fruit, diced
• 1 C. dates, sliced
• 1 3/4 C. flour
• 3/4 tsp. salt
• 1/4 tsp. baking soda
• 1/4 tsp. cinnamon
• 1/8 tsp. ground cloves
• 1/2 C. butter, softened
• 1 1/4 C. brown sugar, packed
• 2 eggs
• 1 tsp. vanilla
• 4-6 walnut halves (optional)
• 2 candied cherries, halved (optional)
• Strips of angelica, citron or candied pineapple (optional)

Preparation

Step 1

1. Preheat oven to 300°F.

2. Line an 11" loaf pan first with greased brown paper and then with greased wax paper, allowing paper to extend about 1" above the pan on all sides.

3. Stir coffee into cocoa, and set aside to cool.

4. Combine nuts, candied fruit and dates; set aside.

5. Sift flour with salt, soda and spices.

6. In large bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Blend in flour mixture alternately with cooled cocoa mixture, then stir in nut-fruit mixture. Turn into prepared pan.

7. Place shallow pan of hot water on oven floor. Place cake on low rack; cover with one sheet of brown paper. Bake for 2 hours, or until cakes tests done.

8. Cool on rack. If desired, decorate top with walnut halves; arrange cherry halves and strips of candied fruit to resemble holly.