Sophie McKay's Chocolate Fruit Cake

There's Something About Christmas
by Debbie Macomber

Make 3 to 4 weeks in advance.
Store in refrigerator.
Place into large bowl:

2 cup maraschino cherries, sliced in half
2 cups chopped dates
2 cups pineapple tidbits, well drained
1 cup coconut
2 cups walnut halves
2 cups pecan halves
2 (12 ounce) pkg. semisweet chocolate chips


Beat the following ingredients on low for 30 seconds; then on high for 3
minutes:

3 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup shortening
3/4 cup butter
2/3 cup creme de cacao
1/2 cup cocoa powder
9 eggs.

Pour batter over fruit and nut mixture. Pour into 2 well greased loaf
pans. Bake at 275 degrees for 2 and 1/2 to 3 hours. After 2 hours, check
with a toothpick every 15 minutes.
When cool, set each loaf on a large piece of plastic wrap and pour a
jigger of creme de cacao over them. Wrap tightly and place inside a
ziplock bag and keep refrigerated for 3 to 4 weeks.

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