Chocolate-Orange Fruitcake with Pecans

Chocolate-Orange Fruitcake with Pecans
Photo by www.epicurious.com

Ingredients

  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate
  • ¾ cup purchased prune butter
  • 6 tablespoons orange juice concentrate
  • 1 ½ teaspoons baking soda
  • 2 tablespoons grated orange peel
  • ¾ cup unsweetened cocoa powder
  • 1 cup dried black Mission figs
  • + 16 more ingredients
    • 1 teaspoon salt
    • 1 cup pitted prunes
    • 4 large eggs
    • 3 cups all purpose flour
    • ½ cup frozen orange juice concentrate
    • ½ cup unsalted butter
    • 1 1-pound box dark brown sugar
    • 4 ounces cream cheese
    • 1 cup pitted dates
    • 1 pound bittersweet (not unsweetened) or semisweet chocolate
    • 2 ½ teaspoons ground cinnamon
    • 10 tablespoons unsalted butter
    • 2 ½ cups large pecan pieces
    • 1 ½ teaspoons baking powder
    • Chopped candied fruit peel
    • ¼ cup Grand Marnier or other orange liqueur

Position rack in bottom third of oven and preheat to 325°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....

View full recipe at Epicurious

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