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.
Heat oven to 300 degrees F. Spray pan with non-stick vegetable pan spray.
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.
Cool on rack 10 minutes. Turn out of pan; cool completely.
Melt white Candy Melts according to package directions. Spoon over top of cake.
Garnish with candy clay holly leaves and berries.
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.
Wrap well and store at room temperature until needed. Modeling candy handles
best if hardened overnight.
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
Yield: 20 servings
Recipe and photo credit:
Wilton - Copyright 2003-2007 Wilton Industries.