Chocolate Fruitcake Recipe

How to make it

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• Combine pineapple, raisins, cherries and the half cup of liqueur.
• Cover and let stand several hours or overnight at room temperature.
• Drain fruit, reserving liqueur.
• Measure liqueur and if necessary add enough to make 1/3 cup.
• Set fruit and liqueur mixture aside.
• Line bottoms of 2 greased 9x 5 x 3 loaf pans with brown paper.
• Grease top of paper.
• Cream butter or margarine and the 1 cup of sugar.
• Beat in egg yolks one at a time, beating well after each addition.
• Beat in cooled chocolate.
• Stir together flour and baking powder.
• Add to creamed mixture alternately with reserved liqueur mixture, mixing well.
• Stir in fruits and nuts.
• Wash beaters thoroughly.
• Beat egg whites to soft peaks.
• Gradually add the half cup sugar, beating to stiff peaks.
• Fold about one fourth of the egg whites into batter.
• Then fold in remaining whites.
• Turn into prepared pans.
• Bake at 300 degrees F for 1 hour 10 minutes to 1 hour 15 minutes.
• Cool in pans 10 minutes, remove to wire rack.
• Spoon 1/4 cup coffee flavored liqueur or creme de cacao over each loaf.
• (Use about 2 tablespoons for small loaves)
• Cool thoroughly.
• Wrap loaves individually in liqueur-soaked cheesecloth.
• Overwrap in foil and store in a cool place for at least one week.
• Sprinkle with additional liqueur once.
• Makes 2 large loaves