This is a good “gifting” cake—unusual and delicious.
2 cups maraschino cherries, halved
2 cups chopped dates
2 cups pineapple tidbits, well drained
1 cup flaked coconut
2 cups walnuts, halved or chopped
2 cups pecan halves
2 (12-ounce) packages milk chocolate or semisweet chocolate chips
¾ cup shortening
¾ cup (1½ sticks) butter
1½ cups sugar
9 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
⅔ cup crème de cacao
3 jiggers crème de cacao
Preheat the oven to 275 degrees. Grease three 9 × 5-inch loaf pans.
In a large bowl combine the cherries, dates, pineapple, coconut, walnuts, pecans, and chocolate chips. Mix gently but completely and set aside.
In a large bowl cream the shortening, butter, and sugar until fluffy. With the mixer on low, add the eggs, one at a time, beating well after each addition.
In a large bowl combine the flour, baking powder, salt, and cocoa powder. Slowly add the dry ingredients to the creamed ingredients. Beat on low for 30 seconds and then on high for 3 minutes. Add the fruit and nut mixture and ⅔ cup crème de cacao to the batter. Fold carefully until combined.
Spoon the batter into the prepared pans. Bake 2 to 2½ hours, or until a wooden pick inserted in the center comes out clean. (After 2 hours check every 15 minutes). Remove from the oven and cool thoroughly.
When cool, set each loaf on a large piece of plastic wrap and pour 1 jigger of creme de cacao over each loaf. Wrap tightly and put inside a ziptop plastic bag. Keep refrigerated for 3 to 4 weeks.
Makes 3 loaves (about 36 servings)
Sara Menke, Queen of Roses
Rosie Red Hats,
Wellington, Nevada