Fruit cake has a certain reputation. If you don't like fruit cake, or if you do.. try this one.
Well, cookie day 2006 is history. I forgot to take pictures this year. We painted cookies, again. I gotta say that my cookie elves get better and better with the paint brush. I'll try to take some pictures at the store after we get the tables set up with the cookies. In the meantime ....; Here's a Holiday recipe to add to your Cookie Cookbooks or whatever you do with recipes.
Chocolate Fruit Cake
You should make these cakes 3-4 weeks ahead. The cake gets better with age..
Place in a very large bowl.
2 cups maraschino cherries drained and sliced in half
2 cups chopped dates
2 cups pineapple tidbits, well drained
1 cup shredded coconut
2 cups walnuts
2 cups pecan halves
2 12 oz. packages of chocolate chips
(see why you need a very large bowl?
Beat together
3 cups flour
1 1/2 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup shortening
3/4 cup butter
2/3 cup creme de cacao
1/2 cup cocoa powder
9 eggs
Pour batter over fruit and nut mixture. Mix so that all fruit and nuts are coated in batter. Pour into loaf pans. (I used mini, 3x5", loaf pans and the recipe made 9 mini loaves) Bake at 325 degrees for 2 1/2 to 3 hours. After 2 hours check for doneness with a tooth pick, every 15 minutes. Cool the cakes on rack. When the cakes are cool set each loaf on a large piece of plastic wrap and pour a jigger of creme de cacao over them. Wrap tightly and place in a zip lock bag keep refrigerated for 3-4 weeks.
P.S. We cut some early to taste.. I think you can eat them after a few days, but weeks will make them even better.
Testamonials encouraged!