–CAKE–
2 1/2 c Large pecan pieces; toasted
1 c Chopped dried black mission-
Figs (packed)
1 c Chopped pitted prunes –
(packed)
1 c Chopped pitted dates –
(packed)
1/2 c Frozen orange juice –
Concentrate; thawed
1/4 c Grand marnier or other –
Orange liqueur
2 tb Grated orange peel
3 c All purpose flour
3/4 c Unsweetened cocoa powder –
(packed)
2 1/2 ts Ground cinnamon
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
1 lb Dark brown sugar
6 oz Bittersweet or semisweet –
Chocolate; coarsely chop
1/2 c Unsalted butter; room temp
4 oz Cream cheese; room temp
4 lg Eggs; room temperature
3/4 c Purchased prune butter
-GLAZE-
6 tb Unsalted butter
1 lb Bittersweet (not unsweet’d)
OR semisweet chocolate
6 tb Orange juice concentrate –
Thawed
Chopped candied fruit peel
(optional)
Position rack in bottom third of oven and preheat to 325 degrees F.
Generously butter and flour 12-cup angel food cake pan.
Combine toasted pecans, chopped dried figs, prunes, dates, orange juice
concentrate, Grand Marnier and grated orange peel in large bowl. Let stand
30 minutes, stirring occasionally.
Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into
medium bowl.
Combine brown sugar and 6 ounces chocolate in processor and chop into
small pieces. Using electric mixer, beat butter and cream cheese in large
bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1
at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in
fruit mixture and remaining dry ingredients in 3 additions each. Transfer
batter to prepared pan. Bake cake until tester inserted near center with a
few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn
pan over onto rack; let stand 5 minutes. Lift off pan; cool cake
completely. Wrap cake in plastic and store at room temperature 2 days.
For Glaze: Melt butter in heavy medium saucepan over low heat. Add
chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
Place cake on rack. Spread some of chocolate glaze thickly over top and
sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze
over cake, covering completely. Sprinkle with chopped candied fruit peel,
if desired. Refrigerate cake 30 minutes to set glaze. Fruitcake can be
prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.
Yield: 16 servings.
Yields
16 Servings