*  Exported from  MasterCook II  *
 
                      Almond Chocolate Fruitcake Loaf
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 1    Preparation Time :1:40
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             Hazelnuts
    1      Stick         Butter -- softened
    7      Oz            Almond Paste
      1/2  C             Sugar
    3      Tbsp          Dark Rum Or Amber
    1      Tsp           Vanilla Extract
    1      Tbsp          Orange Zest -- grated
    1      Tbsp          Lemon Zest -- grated
    3                    Eggs
      1/2  C             Flour
      1/2  tsp           Baking Powder
    6      oz            Semisweet Chocolate Chips, Minatures
      1/2  C             Semisweet Chocolate Chips
    1      C             Cherry-Pineapple Mix, Asst.Colors, Candied -- chopped
    1 1/2  C             Pecans -- chopped
    1      C             Walnuts -- coarsely chopped
 
 1. Preheat oven to 325°F. Grease a 4 1/2 x 12 1/2-inch long loaf pan and 
 line completely with wax paper; grease the paper.
 2. Spread out hazelnuts on a small baking sheet. Toast in oven for 10 to 
 12 mins, or until nuts are lightly browned and dark skins are cracked. Rub 
 warm nuts in a terrycloth towel to remove as much skin as possible.
 3. In a large bowl, beat together butter, almonds paste, and sugar with an 
 electric mixer on medium speed until well blended. Beat in rum, vanilla, 
 orange and lemon zests. Add eggs, one at a time, beating well after each 
 addition. Add flour and baking powder and beat until combined. Stir in 
 chocolate chips, candied fruits, pecans and walnuts until well mixed. 
 Scrape batter into prepared loaf pan.
 4. Bake about 1 hour, or until cake springs back when touched lightly and 
 top is golden. Let cake cool in pan 30 to 40 mins, then unmold cake by 
 lifting with wax paper onto a wire rack and let cool completely. Carefully 
 peel off wax paper. Wrap cake in plastic wrap and then in aluminum foil. 
 Refrigerate at least 2 days or up to 2 weeks before serving.
 NOTE: Loaf is best cut into 1/2-inch or thicker slices for serving. Cut 
 each slice in half or thirds. Loaf also freezes well. For ease in handling 
 and serving, cut loaf into 2 or 3 horizontal pieces and wrap each piece 
 individually.
 
 
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 NOTES : This fruitcake, prepared with an almond paste cake base, is 
        studded with chocolate chips, 3 different kinds of nuts, and just 
        a few candied fruits for color. It tastes a lot like chocolate 
        covered marzipan. Be sure to refrigerate it for a couple of days 
        prior to serving for easier slicing.

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