Chocolate Pecan Fruit Cake
|Mixed candied pineapple and cherries||1 1⁄4 Liter (4 1/2 Cups)|
|Chopped toasted pecans||500 Milliliter (2 Cups)|
|Unsweetened chocolate||4 Ounce, finely chopped (125 Gram)|
|Semi-sweet chocolate||3 Ounce, finely chopped (90 Gram)|
|Golden raisins||250 Milliliter (1 Cup)|
|All purpose flour||500 Milliliter (2 Cups)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Unsalted butter||175 Milliliter (3/4 Cup)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Brandy||175 Milliliter (3/4 Cup)|
In large bowl, toss together pineapple, cherries, pecans, unsweetened and semisweet chocolate and raisins; toss with half of the flour.
Stir together remaining flour, baking powder and salt.
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, one at a time, beating thoroughly.
Beat in 1/4 cup (50 mL) of the brandy and vanilla.
Gradually stir in dry ingredients until well blended.
Stir in fruit mixture.
Scrape into greased 13 x 9 inch (3.5 L) cake pan, tapping pan on counter to eliminate air pockets; smooth top.
Bake in 300Â°F (150Â°C) oven for 1-1/2 hours or until cake tester inserted into center comes out clean.
Let cool in pan on rack.
Cut cake crosswise into 6 bars.
Heat remaining brandy but do not boil.
With skewer, make several holes through cake; pour in brandy.
Moisten pieces of cheesecloth with brandy; wrap around individual bars.
Wrap in waxed paper, then foil; store in airtight container in cool, dry place for at least 1 week or up to 2 months, checking occasionally and adding more brandy if cake begins to dry.