Rich Walnut Fruit Cake
|Raisins||3 Cup (48 tbs), chopped (Sun Maid)|
|Coarsely chopped mixed candied fruits and peels||2 Cup (32 tbs)|
|Candied cherries||1 Cup (16 tbs)|
|Zante currants||1 Cup (16 tbs) (Sun Maid)|
|Bourbon/Orange juice||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||1⁄2 Ounce, melted|
|Diamond walnuts||3 Cup (48 tbs), coarsely chopped|
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Candied fruits||1⁄2 Cup (8 tbs) (For Garnish)|
|Diamond walnut halves||1⁄2 Cup (8 tbs) (For Garnish)|
In large bowl, combine fruits and bourbon; toss well to mix.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Beat in sugar until fluffy.
Beat in eggs, one at a time, until well blended.
Stir in melted chocolate.
(Mixture will appear slightly curdled.)
Combine butter mixture, fruits and walnuts.
In medium bowl, sift flour with spices, salt and soda.
Stir into fruit mixture until well blended.
Spoon batter into well-greased and floured 12-cup tube pan.
Bake in preheated 300Â°F oven about 2 hours and 20 minutes or until center springs back when lightly touched.
Cool completely, then remove from pan; wrap in foil and store in a cool, dry place.
Before serving, decorate with candied fruits and walnut halves.