Christmas Fruit Cake

The Christmas fruit cake is a bit different from the other fruit cake recipe.

The recipe uses pineapple and melted chocolate - which makes a nice addition and adds more flavor!

And remember - fruit cakes aren't just for the holidays any more - they can be made any time during the year!

What you need:

• 1 1/2 cups raisins
• 1 cup candied cherries - halved
• 1 cup candied pineapple
• 1 cup diced candied mixed fruit
• 1 cup pecan halves
• 1 cup thinly sliced almonds

• 2 cups flour
• 1/2 tsp. baking soda
• 1 cup brown sugar
• 6 eggs - separated
• 1 cup vegetable shortening
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp. ground cloves
• 1/2 square unsweetened baking chocolate(melted)
• 1/4 cup lemon juice
• 1/4 cup orange juice

What you do:

Thoroughly grease two large loaf pans.

Line the bottom and sides with aluminum foil.

Lightly spray the foil with nonstick cooking spray; set aside.

In a large bowl, combine the fruit and nuts.

Toss the mixture with 1 cup flour to coat.

In a second bowl, sift the remaining flour with the baking soda and spices.

In a very large bowl, at medium speed, beat the shortening and sugar together until light and fluffy.

Add the egg yolks, one at a time, beating well after each addition.

Add the melted chocolate & mix well.

At low speed, alternately beat in the flour/spice mixture and the fruit juices.

In a separate bowl, with clean beaters, beat the egg whites until stiff.

Fold the egg whites into the batter.

Add the fruit and nut mixture and stir in by hand until all the ingredients are well mixed.

Turn the batter into the prepared pan.

Bake for 1 hour, 45 min at 300º degrees.

Cool completely, leaving cake in pan and on top of a wire rack to allow air to circulate.

Remove cooled cake from pan and wrap it well.

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