FRUITCAKE 101-CHOCOLATE CRANBERRY CHRISTMAS CAKE

Chocolate Cranberry Fruitcake  2006   (updated 2011) 

(This is my signature Christmas cake….I’ve tweaked the original recipe and changed a few ingredients around to make it work better. Absolutely a favourite every year. )                 

A GROUP 1 cup golden raisins                       B GROUP   1 ½ flour
                   1 cup dried cranberries                                    1 tsp cinnamon
                 ¼ cup rum    ( a must)                                    1 tsp ground ginger
                 1 cup slivered almonds                                    ½ tsp baking powder
                 1 ½ cups choc chips                                        ¼ tsp baking soda
                                                                                       ¼ tsp nutmeg

                                                                                       ¼ tsp allspice

C GROUP  ½ cup butter ( not margarine) ,  ¾ cup brown sugar, 3 large eggs

                 2 tbsp maple syrup,  1/3 cocoa (mix in with the softened butter)
                    ½-3/4 cup orange juice

METHOD:

1. Combine  A Group in one bowl with the booze or orange juice. It should sit for 24 hours to steep and let the flavours mellow.
2. Combine  B  Group in another bowl.
3. Combine  C Group in still another bowl.
4. Pour B Group into C Group, mixing well.
5. Add A Group and stir till well mixed.
6. Have ready a parchment lined loaf pan, and small pan of water in oven Preheated to 300 degrees.
7. Bake in oven till cake tester comes out clean. This may take 40 minutes to 1 hour. You must test cake periodically, and add minutes to baking timer as needed.

NOTE: In 2011 made 7  small loaf tins.

NOTE:  I TRIPLE  THIS RECIPE and it makes 1  9x13 pan plus two small loaf pans
             Or pour batter into parchment lined,(greased), small foil loaf pans.

              Very good with a plain butter cream frosting.

                        Freezes well with or without frosting.

               Wrap well by putting entire small loaf pan with baked Cake into a freezer baggie, tie the end with a gold ribbon, and label.