Chocolate Drambuie Fruit Cake Recipe

Ingredients

2 c. golden raisins

2 1/4 c. dark raisins

1 c. dried currants

1 1/2 c. pitted prunes

1 1/2 c. pitted dried dates

3/4 c. candied citrus peel

c. red glacé cherries

1 c. Drambuie

c. honey

1 tbsp. finely grated lemon rind

2 stick butter

1 1/2 c. firmly packed dark brown sugar

6 eggs

3 oz. semi-sweet chocolate

1 1/4 c. pecans

2 c. all-purpose flour

1 c. self-rising flour

1/4 c. cocoa powder

1 c. Pecan halves

6 glacé cherries

Preparation

Step 1Combine fruit, 1 cup of the liqueur, honey, and rind in large bowl. Cover with plastic wrap; stand in cool, dark place for one week, stirring every day.Step 2Preheat oven to 250 degrees F. Grease six-hole 3/4-cup jumbo muffin pan. Grease deep 9-inch round or deep 8-inch square cake pan; line base and side(s) with four layers of parchment paper, extending paper 2 inches above side(s).Step 3Beat butter and sugar in medium bowl with electric mixer until just combined. Beat in eggs, one at a time. Mix butter mixture into fruit mixture with chocolate and nuts. Stir in sifted dry ingredients, in two batches.Step 4Fill each muffin pan hole, level to the top, with mixture; spread remaining mixture into cake pan. Decorate tops with pecans and glacé cherries.Step 5Bake muffins 1 1/2 hours (cake can stand while muffins are baking). Brush hot muffins with some of the remaining liqueur, cover with foil; cool in pan.Step 6Increase oven to 300 degrees F; bake large cake 3 hours. Brush hot cake with remaining liqueur, cover with foil; cool in pan.

Ingredients#

Preparation#

Ingredients

Preparation