MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate-Orange Fruitcake with Pecans
  Categories: Bon appetit, Cakes, Holiday
       Yield: 16 Servings
   2 1/2 c  Large pecan pieces; toasted
       1 c  Chopped dried black mission-
            Figs (packed)
       1 c  Chopped pitted prunes -
       1 c  Chopped pitted dates -
     1/2 c  Frozen orange juice -
            Concentrate; thawed
     1/4 c  Grand marnier or other -
            Orange liqueur
       2 tb Grated orange peel
       3 c  All purpose flour
     3/4 c  Unsweetened cocoa powder -
   2 1/2 ts Ground cinnamon
   1 1/2 ts Baking powder
   1 1/2 ts Baking soda
       1 ts Salt
       1 lb Dark brown sugar
       6 oz Bittersweet or semisweet -
            Chocolate; coarsely chop
     1/2 c  Unsalted butter; room temp
       4 oz Cream cheese; room temp
       4 lg Eggs; room temperature
     3/4 c  Purchased prune butter
       6 tb Unsalted butter
       1 lb Bittersweet (not unsweet'd)
            OR semisweet chocolate
       6 tb Orange juice concentrate -
            Chopped candied fruit peel
      Position rack in bottom third of oven and preheat to 325 degrees 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.
      Sift flour, cocoa, cinnamon, baking powder, baking soda and salt
   into medium bowl.
      Combine brown sugar and 6 ounces chocolate in processor and chop
   into small pieces. Using electric mixer, beat butter and cream cheese
   in large bowl to blend. Add chocolate mixture and beat until fluffy.
   Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry
   ingredients. Mix in fruit mixture and remaining dry ingredients in 3
   additions each. Transfer batter to prepared pan. Bake cake until
   tester inserted near center with a few moist crumbs attached, about 1
   hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5
   minutes. Lift off pan; cool cake completely. Wrap cake in plastic and
   store at room temperature 2 days.
   For Glaze: Melt butter in heavy medium saucepan over low heat. Add
   chocolate; stir until melted and smooth. Whisk in orange juice
      Place cake on rack. Spread some of chocolate glaze thickly over
   top and sides of cake. Refrigerate 15 minutes. Spread remaining
   chocolate glaze over cake, covering completely. Sprinkle with chopped
   candied fruit peel, if desired. Refrigerate cake 30 minutes to set
   glaze. Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic
   and refrigerate.
      Yield:  16 servings.
   Bon Appetit, December 1995.
      Formatted for MC by Sharon Klinger,