Chocolate Brandy Fruitcake: The Best Chocolate Brandy Fruitcake Recipe from Cook'n

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	Chocolate Brandy Fruitcake

Serves: 16

I am not a fan of commercial fruitcakes--you know, the kind leaden with candied fruit and stale Brazil nuts. This dark, dense chocolate pâté is nothing like those mass-produced confectionery doorstops. It is made simply by adding brandy to a brownie mix and folding in a few packs of your favorite trail mix (I suggest the type with lots of dried fruit and nuts, avoiding those with weird extruded date bits and sugar-coated raisins).

   No-stick flour and oil baking spray
   1 (16-ounce) box brownie mix
   2 eggs, large or extra-large
   1/3 cup brandy
   1/4 cup canola oil
   2 pounds fruit and nut trail mix, with large pieces like apricots or bananas cut into small pieces

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Heat the oven to 350°F. Coat a 10-inch tube pan with baking spray.

Mix all of the remaining ingredients in a large bowl until well blended; the mixture will be thick. Scrape into the prepared pan and bake until a tester inserted into the crest comes out with a moist crumb clinging to it, about 1 hour. Cool on a rack until the pan is comfortable to the touch. Run a knife around the edges of the cake (don’t forget the tube), cover the top loosely with plastic wrap, and invert onto a plate. When you feel the cake drop onto the plate, remove the pan and invert onto a cooling rack to cool the rest of the way. Cut into thin slices and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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