---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE FRUITCAKE
  Categories: Cakes, Chocolate
       Yield: 16 Servings
  
   1 1/2 c  Calimyrna figs; stemmed,
            -diced, dried-about 7-1/2 oz
       1 c  Prunes; pitted and diced
       1 c  Peaches; dried, diced
       1 c  Dates; pitted and diced
     1/2 c  Dark rum or spiced rum
       3 tb Orange peel; minced
            H
       3 c  All-purpose flour; sifted
     3/4 c  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 c  Dark brown sugar; packed
       3 oz Bittersweet (not unsweetened
            OR semi-sweet chocolate,
            -coarsely chopped
     1/2 c  Butter; unsalted, room
            -temperature
       1 c  Mincemeat with brandy or rum
   2 1/2 c  Walnut pieces (10 oz)
            H
            GLAZES:
       3 tb Light corn syrup
       2 tb Dark rum or spiced rum
       3 oz Bittersweet (not unsweetened)
            -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 cneter
   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.
   
   From Bon Appetit magazine 9/92
   
   Formatted for MM by Pegg Seevers 9/12/94
  
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