Judy Rosenberg’s Chocolate Fruitcake

1. Combine the dried fruits, Grand Marnier, and Cognac in a small bowl or
container and allow it to sit, covered, for 24 hrs. Toss the fruits
occasionally to ensure they are completely saturated. 2. The next day, melt
the chocolate in the top of a double boiler placed over simmering water.
Let it cool. 3. Preheat the oven to 325 degrees. Line a 9-1/2 x 5-1/2 x 2
inch baking pan with a piece of greased wax paper that overhangs both long
sides of the pan by 2 inches. 4. Sift together the flour and baking powder
in a small bowl and set aside. 5. Beat the butter and sugar in a
medium-size mixing bowl with an electric mixer on med speed until light and
fluffy, about 2 minutes. 6. Add the chocolate to the butter mixture and
beat on med speed until completely blended, about 10 seconds. Scrape the
bowl with a rubber spatula. 7. Add the eggs, one at a time, and mix on low
speed after each addition for 10 seconds. Scrape the bowl each time.
Increase the speed to medium and mix 15 seconds longer. 8. Add the flour
mixture and mix on low speed just until blended, about 8 seconds. Scrape
the bowl. 9. Stir in the fruit (and any remaining liquid) and the nuts by
hand with a wooden spoon. 10. Spoon the batter into the prepared pan. Bake
on the center oven rack until a tester inserted in the center comes out
with a moist crumb, 1 to 1-1/4 hours. 11. Allow the cake to cool in the pan
before removing it. Remove the paper. 12. Brush some of the Cognac over all
surfaces of the cake. Wrap the cake in cheesecloth or a light cotton cloth
and brush the cloth with the Cognac. 13. Place the cake in a container or
Ziploc bag and refrigerate it. If you plan to keep it for several weeks or
months, brush it with more Cognac when the cloth is dry. Yield: 12 to 14
Servings.