You are here

Chocolate Pecan Fruit Cake

Canadian.Recipes's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Unsalted butter 175 Milliliter (3/4 Cup)
  Granulated sugar 250 Milliliter (1 Cup)
  Eggs 6
  Brandy 175 Milliliter (3/4 Cup)
  Vanilla 1 Teaspoon
Directions

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.
Set aside.
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 300°F (150°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.

Recipe Summary

Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party
Servings: 
27

Rate It

Your rating: None
4.229165
Average: 4.2 (12 votes)