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.
Cake serves 20.
Preheat oven to 300°F. Grease and flour or use pan spray with flour to prepare pan. <</p>
In medium bowl combine first 3 ingredients with brandy. Set aside.
In mixer bowl beat eggs until frothy then slowly beat in sugar and vanilla until well blended.
Add flour, cocoa powder and baking powder; mixing well.
Stir in fruit with brandy, pecans, chocolate chips, lemon and orange rind.
Bake 65-70 minutes or until toothpick inserted in middle comes out clean.
Gently loosen sides. Turn out of pan and continue to cool.
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dried pineapple chunks
Candied Red Cherries
1 1/2 cups
light brown sugar
2 1/4 cups
2 1/4 teaspoons
mini semi-sweet chocolate chips
lemon and orange rind