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Chocolate Fruitcake

Chocolate Fruitcake recipe

All traditional fruitcake needed was chocolate! Baked in a fancy shape, this jeweled holiday cake is studded with brandy-soaked fruits, chocolate chips and pecans. Just one bite will turn your guests into fruitcake fans.

Ingredients

Tools

Cake

Garnish

Candy Clay

Instructions

  1. Preheat oven to 300 degrees F. Spray pan with non-stick vegetable pan spray.
  2. In medium bowl, combine pineapple, cherries, lemon peel, citron and brandy. In large bowl, beat eggs with electric mixer until frothy. Slowly beat in sugar and vanilla extract until will blended. Add flour, cocoa powder and baking powder, mixing well. Stir in fruit with brandy, pecans, chocolate chips and orange peel. Mix until well blended. Pour into prepared pan. Bake 65-70 minutes or until a wooden pick inserted in comes out clean.
  3. Cool on rack 10 minutes. Turn out of pan; cool completely.
  4. Melt white Candy Melts according to package directions. Spoon over top of cake. Garnish with candy clay holly leaves and berries.
  5. Candy Clay: Melt candy as directed on package. Stir in corn syrup and mix only until blended. Shape mixture into a 6-inch square on waxed paper and let set at room temperature until dry.
  6. Wrap well and store at room temperature until needed. Modeling candy handles best if hardened overnight.
  7. Add candy color. Knead a small portion at a time. Candy will be very hard at start. If it gets too soft, set aside at room temperature or refrigerate briefly. When rolling out candy, sprinkle surface with cornstarch to prevent sticking. Thickness of rolled out candy should be approximately 1/8 in. Cut leaves, using knife and your own pattern. Use a toothpick to trace veins in leaves. Roll red berries between fingers. Dry leaves over rounded surface for shape. This garnish can be made ahead of fruitcake.

Yield: 20 servings

Reprinted with permission from Wilton - Copyright 2003-2007 Wilton Industries.


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