Chocolate Nut Fruitcake

By carvalhohm

Ingredients

• 1 * 1 cup candied red cherries, coarsely chopped
• 1 * 1 cup dried apricots, chopped
• 1/2 * 1/2 cup golden raisins
• 1/2 * 1/2 cup semisweet chocolate pieces
• 6 * 6 Tbsp. butter, softened
• 1/2 * 1/2 cup packed brown sugar
• 1/4 * 1/4 cup granulated sugar
• 3 * 3 eggs
• 1/4 * 1/4 cup orange juice
• 1/2 * 1/2 tsp. almond extract
• 1 * 1 cup all-purpose flour
• 1/2 * 1/2 tsp. baking powder
• 1 * 1 cup walnuts, toasted and chopped
• 3/4 * 3/4 cup pecans, toasted and chopped
• 1/4 * 1/4 cup sliced almonds

Details

Servings 16
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 300 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside. In bowl combine cherries, apricots, raisins, and chocolate; set aside.

2. In large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in orange juice and almond extract. Add flour, baking powder, and 1/8 teaspoon salt. Beat until just combined. Stir in fruit mixture, walnuts, and pecans. Spoon into prepared pan. Sprinkle with almonds.

3. Bake for 1-1/2 hours, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store 8 hours or overnight before serving. Makes 16 servings.