Rich Chocolate Drambuie Fruitcake |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This recipe is from Better Homes and Gardens magazine,and is always a winner. Ingredients:
2 cups sultanas |
1/3 cup sultana |
2 cups raisins (chopped) |
1/3 cup raisins (chopped) |
1 cup currants |
2/3 cup currants |
1 cup pitted prune, chopped |
1/2 cup pitted prune, chopped |
1 cup pitted dates, chopped |
1/2 cup pitted dates, chopped |
3/4 cup mixed peel |
2/3 cup glace cherries, chopped into quarters |
340 ml drambuie |
1/3 cup honey |
1 tablespoon lemon rind |
250 g butter |
1 cup demerara sugar |
1/2 cup demerara sugar |
6 eggs |
90 g dark chocolate |
125 g chopped pecans |
2 cups plain flour |
1 cup self raising flour |
1/4 cup cocoa |
Directions:
1. Combine fruit and 1 cup(250 ml)of Drambuie,honey and lemon rind,mix well,cover and stand overnight(I left it for ten days!).
2. Grease a 6 hole Texas muffin pan(3/4 cup capacity)AND line base and sides of a deep 25cm round OR 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
3. Cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
4. Stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
5. Place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
6. Muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
7. Brush hot cakes with remainder of Drambuie and cover tightly with foil.
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