Recipe - Chocolate-Orange Fruitcake With Pecans

CAKE
2 One half cup Large pecan pieces; toasted
1 cup Chopped dried black mission
Figs (packed)
1 cup Chopped pitted prunes
(packed)
1 cup Chopped pitted dates
(packed)
One half cup Frozen orange juice
Concentrate; thawed
One fourth cup Grand marnier or other
Orange liqueur
2 tablespoon Grated orange peel
3 cup All purpose flour
Three fourths cup Unsweetened cocoa powder
(packed)
2 One half teaspoon Ground cinnamon
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
1 pound Dark brown sugar
6 ounce Bittersweet or semisweet
Chocolate; coarsely chop
One half cup Unsalted butter; room temp
4 ounce Cream cheese; room temp
4 lg Eggs; room temperature
Three fourths cup Purchased prune butter

GLAZE
6 tablespoon Unsalted butter
1 pound Bittersweet (not unsweet'd)
OR semisweet chocolate
6 tablespoon Orange juice concentrate
Thawed
Chopped candied fruit peel
(optional)

Position rack in bottom third of oven and preheat to 325 degrees F.
Generously butter and flour 12cup angel food cake pan.
Combine toasted pecans, chopped dried figs, prunes, dates, orange juice
concentrate, Grand Marnier and grated orange peel in large bowl. Let stand
30 minutes, stirring occasionally.
Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into
medium bowl.
Combine brown sugar and 6 ounces chocolate in processor and chop into
small pieces. Using electric mixer, beat butter and cream cheese in large
bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1
at a time. Beat in prune butter. Stir in One fourth of dry ingredients. Mix in
fruit mixture and remaining dry ingredients in 3 additions each. Transfer
batter to prepared pan. Bake cake until tester inserted near center with a
few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn
pan over onto rack; let stand 5 minutes. Lift off pan; cool cake
completely. Wrap cake in plastic and store at room temperature 2 days.

For Glaze: Melt butter in heavy medium saucepan over low heat. Add
chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
Place cake on rack. Spread some of chocolate glaze thickly over top and
sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze
over cake, covering completely. Sprinkle with chopped candied fruit peel,
if desired. Refrigerate cake 30 minutes to set glaze. Fruitcake can be
prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.
Yield: 16 servings.

Bon Appetit, December 1995.
Formatted for MC by Sharon Klinger, tmvm93b@prodigy.com.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
AWXP96A@prodigy.com ( MICKEY L FORSTER) on Jul 26, 1997