Name: Chocolate-Orange Fruitcake with Pecans
Yield: Serves 16
Ingredients: 2 1/2 cups large pecan pieces, toasted; 1 cup (packed) chopped dried black Mission figs; 1 cup (packed) chopped pitted prunes; 1 cup (packed) chopped pitted dates; 1/2 cup frozen orange juice concentrate, thawed; 1/4 cup Grand Marnier or other orange liqueur; 2 tablespoons grated orange peel; 3 cups all purpose flour; 3/4 cup (packed) unsweetened cocoa powder; 2 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 1-pound box dark brown sugar; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped; 1/2 cup (1 stick) unsalted butter, room temperature; 4 ounces cream cheese, room temperature; 4 large eggs, room temperature; 3/4 cup purchased prune butter; 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter; 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped; 6 tablespoons orange juice concentrate, thawed; Chopped candied fruit peel (optional)

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Chocolate-Orange Fruitcake with Pecans

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

Recipe notes

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