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Finished my holiday baking!
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<blockquote data-quote="muttmeister" data-source="post: 325657" data-attributes="member: 135"><p>OK - Chocolate Cherry Fruitcake</p><p> </p><p>In a bowl place </p><p>4 oz. red candied cherries, quartered</p><p>2 oz. green candied cherries, quartered</p><p>2 oz. candied orange peel OR mixed candied fruit</p><p>8 oz. dried cherries or dried cranberries or a combination</p><p>4 oz. coarsely chopped walnuts</p><p>4 oz. slivered blanched almonds</p><p>3/4 cup coarsely chopped Brazil nuts </p><p>Mix and set aside.</p><p> </p><p>In another bowl mix 1 cup+2 tablespoons flour</p><p>1/4 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p> </p><p>In large bowl combine </p><p>1/2 cup butter or margarine</p><p>1/2 cup + 2 tablespoons sugar</p><p>Mix with mixer till light. Add, one at a time,</p><p>2 extra large or 3 small eggs</p><p>Beat after each egg. Beat till light and fluffy. Add</p><p>1 teaspoon vanilla</p><p>2 squares unsweetened chocolate, melted</p><p>Blend.</p><p>Add flour mixture. Beat till smooth. Pour over mixed fruit. </p><p>Pack firmly into greased and floured (I use Baker's Joy) bundt pan. </p><p>Bake about 1 hour; test in center with toothpick.</p><p>Cool in pan one hour; remove from pan.</p><p>If desired, (I do desire) pour about 3/4 cup dark rum over cake.</p><p>Wrap in saran and let season in fridge.</p><p> </p><p>When ready to serve, frost with the following:</p><p>2/3 cup butter</p><p>1 tablespoon rum</p><p>2 cups powdered sugar</p><p>Beat till light and fluffy</p></blockquote><p></p>
[QUOTE="muttmeister, post: 325657, member: 135"] OK - Chocolate Cherry Fruitcake In a bowl place 4 oz. red candied cherries, quartered 2 oz. green candied cherries, quartered 2 oz. candied orange peel OR mixed candied fruit 8 oz. dried cherries or dried cranberries or a combination 4 oz. coarsely chopped walnuts 4 oz. slivered blanched almonds 3/4 cup coarsely chopped Brazil nuts Mix and set aside. In another bowl mix 1 cup+2 tablespoons flour 1/4 teaspoon baking soda 1/2 teaspoon salt In large bowl combine 1/2 cup butter or margarine 1/2 cup + 2 tablespoons sugar Mix with mixer till light. Add, one at a time, 2 extra large or 3 small eggs Beat after each egg. Beat till light and fluffy. Add 1 teaspoon vanilla 2 squares unsweetened chocolate, melted Blend. Add flour mixture. Beat till smooth. Pour over mixed fruit. Pack firmly into greased and floured (I use Baker's Joy) bundt pan. Bake about 1 hour; test in center with toothpick. Cool in pan one hour; remove from pan. If desired, (I do desire) pour about 3/4 cup dark rum over cake. Wrap in saran and let season in fridge. When ready to serve, frost with the following: 2/3 cup butter 1 tablespoon rum 2 cups powdered sugar Beat till light and fluffy [/QUOTE]
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