CHOCOLATE FRUITCAKE
Yield: 16 Servings

1 1/2 cups Calimyrna figs; stemmed, diced, dried-about 7-1/2 oz
1 cup Prunes; pitted and diced
1 cup Peaches; dried, diced
1 cup Dates; pitted and diced
1/2 cup Dark rum or spiced rum
3 tb Orange peel; minced

3 cups All-purpose flour; sifted
3/4 c up Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Ground cinnamon
3/4 ts Salt
2 cups Dark brown sugar; packed
3 oz Bittersweet OR semi-sweet chocolate, coarsely chopped
1/2 cup Butter; unsalted, room temperature
1 cup Mincemeat with brandy or rum
2 1/2 cups Walnut pieces (10 oz)

GLAZES:

3 tb Light corn syrup
2 tb Dark rum or spiced rum
3 oz Bittersweet [or semisweet chocolate]-finely chopped
3 tb Butter; unsalted
Orange peel strips

FOR CAKE: Position rack in center of oven and preheat to 325 degrees.

Generously butter 12 cup bundt pan. Dust pan with cocoa powder; tap out excess.

Combine first 6 ingredients. Let stand 30 minutes, stirring occasionally.

Sift flour, cocoa, baking powder, baking soda, cinnamon and salt into medium bowl. Finely grind sugar and chopped chocolate in processor.

Using electric mixer, beat butter in bowl until fluffy. Add sugar mixture in 3 additions, beating to blend after each addition. (mixture will be
grainy). Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in 1/3 of the dry ingredients. Mix in half of mincement. Add remaining dry ingredients and walnuts to dried fruit mixture, tossing to coat evenly. Add to batter and blend well.

Spoon batter into prepared pan. Bake until tester inserted near centre of cake comes out with just a few crumbs attached, covering cake loosely with foil if browning too quickly, about 1 hour and 30 minutes. Let stand 20 minutes.

Turn pan over onto rack. Let stand 3 minutes; gently lift off pan. Cool completely.FOR GLAZES: Combine 3 tablespoons corn syrup and 2
tablespoons rum in a bowl. Place cake on plate. Brush all of rum glaze over cake. Double-wrap in foil and store at room temperature at least 2 days. (Can be made ahead. Store in refigerator up to 3 months. Bring to room temperature before continuing.)

Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool 15 minutes.

Drizzle chocolate glaze over top of cake in decorative pattern. Garnish with strips of orange peel and serve.

QUOTE: This is one fruitcake everyone will eat - guaranteed. It keeps up to three months, so make one now for the holidays.