Chocolate Pecan Fruitcake

Chocolate Pecan Fruitcake
Chocolate Pecan Fruitcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 1/2

    cups mixed candied pineapple and cherries

  • 2

    cups roasted pecans, coarsely chopped

  • 3

    ozs semi-sweet chocolate, finely chopped

  • 4

    ozs unsweetened chocolate, finely chopped

  • 1

    cup golden raisins

  • 2

    cups all-purpose flour

  • 2

    tsp baking powder

  • 1/2

    tsp salt

  • 3/4

    cup unsalted butter

  • 1

    cup granulated sugar

  • 6

    eggs

  • 3/4

    cup brandy

  • 1

    tsp vanilla

Directions

To roast pecans, spread nuts on baking sheet and roast at 350°F for 10 minutes or until lightly browned. Or microwave, uncovered, on high for 8-10 minutes or until lightly browned and fragrant, stirring every 2 minutes. In a large bowl, toss together pineapple, cherries, pecans, chocolate and raisins; toss with half of the flour. Stir together remaining flour, baking powder and salt; set aside. In a large bowl, beat butter and sugar until light and fluffy; add eggs one at a time, beating thoroughly. Beat in 1/4 cup brandy and vanilla. Gradually stir in dry ingredients until well blended. Stir in fruit mixture. Scrape into a greased 9" x 13" cake pan, tapping pan on counter to eliminate air pockets; smooth top. Bake at 300°F for 1 1/2 hours or until cake tester inserted into centre comes out clean. Let cool in pan on rack. Cut cake crosswise into 6 bars. Heat remaining brandy, but do not boil. With skewer, make several holes through cake; pour in brandy. Moisten pieces of cheesecloth with brandy; wrap around individual bars. Wrap in waxed paper, then foil; store in airtight container in cool, dry place for at least 1 week or up to 2 months, checking occasionally and adding more brandy if cake begins to dry.

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