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Chocolate Fruitcake


Chocolate Fruitcake improves on a holiday classic. Chocolate chips are added to the fruit-and -nut enriched batter. Drizzled candy covers the top; candy clay berries and leaves decorate the base.
Makes: Cake serves 20.

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Step 1

Preheat oven to 300°F. Grease and flour or use pan spray with flour to prepare pan. <</p>

Step 2

In medium bowl combine first 3 ingredients with brandy. Set aside.

Step 3

In mixer bowl beat eggs until frothy then slowly beat in sugar and vanilla until well blended.

Step 4

Add flour, cocoa powder and baking powder; mixing well.

Step 5

Stir in fruit with brandy, pecans, chocolate chips, lemon and orange rind.

Step 6

Bake 65-70 minutes or until toothpick inserted in middle comes out clean.

Step 7

Cool on rack 15 minutes.

Step 8

Gently loosen sides. Turn out of pan and continue to cool.

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Ingredients

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1 1/2 teaspoons vanilla extract

$7.99

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dried pineapple chunks

1 cup dried pineapple chunks (coarsely chopped)

Candied Red Cherries

1/2 cup Candied Red Cherries (halved)

tart cranberries

1/2 cup tart cranberries (dried)

brandy

1/2 cup brandy

eggs

9 lrg eggs

light brown sugar

1 1/2 cups light brown sugar

all-purpose flour

2 1/4 cups all-purpose flour

baking powder

2 1/4 teaspoons baking powder

cocoa powder

3 tablespoons cocoa powder

pecans

1/2 cup pecans (coarsely chopped)

mini semi-sweet chocolate chips

1/2 cup mini semi-sweet chocolate chips

lemon and orange rind

2 teaspoons lemon and orange rind (grated)

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Cooling Grid

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