cAFE & gIFTS

Chocolate Bonanza Fruit Cake
www.sweetpeaspantry.com

1 tbsp butter - melted
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp cinnamon
1/8 tsp cloves
1/8 tsp mace
1/2 cup dried cherries
1/2 cup raisins
1/4 cup lemon peel
1/4 cup orange peel
1/4 cup dried pineapple - chopped
2 tbsp flour
3/4 cup sugar
1/2 cup butter - cubed
3 eggs
4 oz semisweet chocolate - melted
1/4 cup maple syrup
1/4 cup Scotch Whiskey
1 cup chopped toasted walnuts
1/4 cup Scotch Whiskey for brushing

1 Refrigerate mini bundt pans for 5 minutes. Brush with melted butter. Refrigerate until needed.

2. Sift together flour, baking powder, baking soda and spices. Set aside. Combine all the fruit. Sprinkle with flour. Toss gently.

3. Cream together sugar and butter until very soft. Add the eggs, one at a time. Add the chocolate. Add the maple syrup. Gradually add the dry ingredients. Mix just until incorporated. Add the Whiskey, walnuts and dried fruits. Mix to combine.

5. Fill each bundt pan halfway. Bake in a preheated 325ºF oven for 30 minutes. Transfer to a wire rack. Cool 5 minutes. Invert the pans to remove the cakes. Brush the tops and sides of cakes with Whiskey. Cool completely.
Makes 12 mini bundt cakes.