- 2 c. seedless raisins
- 1 1/2 cups cut-up dried apricots
- 1 1/4 cups cut-up pitted dates
- 1 c. chopped walnuts
- 1 c. chopped pecans
- 1/2 cup crème de cacao
- 1 cup butter or margarine, softened
- 1 cup packed light brown sugar
- 6 eggs
- 1/2 cup molasses
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 2 oz, unsweetened chocolate, melted
- 2 tsps. Grated orange peel
- 1 1/2 tsps. Ground cinnamon
- 1 1/2 tsps. Baking powder
- 1/2 tsp. Ground nutmeg
- 1/4 teaspoon salt
- 1/8 tsp. Baking soda
- 2 1/2 cups all-purpose flour
- Crème de cacao
Frosty Glaze (recipe follows)
1. Mix raisins, apricots, dates, nuts and ½ cup crème de cacao; cover and reserve.
2. Heat oven to 275O. Measure remaining ingredients except crème de cacao and Frosty Glaze into large mixer bowl. Beat ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in reserved fruit mixture. Spread batter evenly in greased and floured 10-inch bundt cake pan.
3. Bake until wooden pick inserted in center comes out clean, 2 ½ to 3 hours. If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning. Cool in pan 30 minutes; remove from pan and cool on wire rack.
4. Wrap fruitcake in cheesecloth dampened with crème de cacao (I have used apricot nectar instead of liquor for this step). Wrap in plastic wrap or aluminum foil. Refrigerate 3-4 weeks, redampening the cheesecloth with crème de cacao occasionally.
5. To serve, make Frosty Glaze. Drizzle fruitcake with glaze, allowing it to drip down sides.
1 cup powdered sugar
2 ½ to 3 Tbls. Warm milk
¼ tsp. Vanilla
Beat all ingredients until smooth.