---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Fruitcake
 Categories: Cakes, Chocolate
      Yield: 16 Servings
 
           Fruit:
  1 1/2 c  Calimyrna figs; stemmed,
           -diced, dried-about 7-1/2 oz
      1 c  Prunes; pitted and diced
      1 c  Peaches; dried, diced
      1 c  Dates; pitted and diced
    1/2 c  Dark rum or spiced rum
      3 tb Orange peel; minced
           Cake:
      3 c  All-purpose flour; sifted
    3/4 c  Unsweetened cocoa powder
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
    3/4 ts Ground cinnamon
    3/4 ts Salt
      2 c  Dark brown sugar; packed
      3 oz Bittersweet (not unsweetened) -OR-
           -semi-sweet chocolate,
           -coarsely chopped
    1/2 c  Butter; unsalted, room
           -temperature
      1 c  Mincemeat with brandy or rum
  2 1/2 c  Walnut pieces (10 oz)
           Glazes:
      3 tb Light corn syrup
      2 tb Dark rum or spiced rum
      3 oz Bittersweet(not unsweetened)
           -or semisweet chocolate, ]
           -finely chopped
      3 tb Butter; unsalted
           Orange peel strips
 
  FOR CAKE:

  Position rack in center of oven and preheat to 325 degrees F.

  Generously butter 12 cup bundt pan. Dust pan with cocoa powder; tap
  out excess.

  Combine fruit ingredients.  Let stand 30 minutes, stirring
  occasionally.

  Sift flour, cocoa, baking powder, baking soda, cinnamon and salt
  into medium bowl.  Finely grind sugar and chopped chocolate in
  processor.

  Using electric mixer, beat butter in bowl until fluffy. Add sugar
  mixture in 3 additions, beating to blend after each addition.
  (mixture will be grainy). Add eggs 1 at a time, beating well after
  each addition. Using rubber spatula, mix in 1/3 of the dry
  ingredients. Mix in half of mincement.  Add remaining dry
  ingredients and walnuts to dried fruit mixture, tossing to coat
  evenly. Add to batter and blend well.

  Spoon batter into prepared pan.  Bake until tester inserted near
  center of cake comes out with just a few crumbs attached, covering
  cake loosely with foil if browning too quickly, about 1 hour and 30
  minutes. Let stand 20 minutes.  Turn pan over onto rack.  Let stand
  3 minutes; gently lift off pan.  Cool completely.

  FOR GLAZES:

  Combine 3 tb corn syrup and 2 tb rum in a bowl. Place cake on
  plate. Brush all of rum glaze over cake. Double-wrap in foil and
  store at room temperature at least 2 days.

  (Can be made ahead. Store in refrigerator up to 3 months. Bring to
  room temperature before continuing.)

  Stir chocolate and butter in heavy small saucepan over low heat
  until melted and smooth.  Cool 15 minutes.

  Drizzle chocolate glaze over top of cake in decorative pattern.
  Garnish with strips of orange peel and serve.

  QUOTE: This is one fruitcake everyone will eat - guaranteed. It
  keeps up to three months, so make one now for the holidays.
  
  From Bon Appetit magazine 9/92
  
  Formatted for MM by Pegg Seevers 9/12/94
 
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