Brandied Chocolate Fruitcake
- 1 cup candied pineapple, diced
- 1/2 cup candied cherry, halved
- 1 cup raisins (seedless)
- 1 cup brandy (if not more)
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 1 1/2 cups sugar
- 6 eggs, separated
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 3 cups pecans, coarsely chopped
- Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
- Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
- Spray two 9"x5" loaf pans liberally with baking spray.
- Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
- Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
- Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
- Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
- Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
- Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
- Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
- Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
- Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
- If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.
candied pineapple, candied cherry, raisins, brandy, chocolate, butter, sugar, eggs, flour, baking powder, pecans
Taken from www.food.com/recipe/brandied-chocolate-fruitcake-258937 (may not work)