This rich dark fruit cake is one of our two Christmas fruit cake recipes.

Many people say they dislike fruit cake, but I personally think they would change their minds if they tried this recipe.

With loads of sweet, delicious fruit just held together by moist dark cake, this is one of my favorite desserts.

Prep time: 20 minutes

Cook time: 2 hours, 30 minutes

Ingredients:
2 cups Sultana raisins
2 cups seedless raisins
1 1/2 cups currants
1 1/2 cups candied cherries, halved
1 1/2 cups mixed candied fruit
1 1/2 cups chopped dates
1 1/2 cups pecans (halves)
1 cup apples, finely chopped pared and cored
2 3/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons mace
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter
1 cup brown sugar, firmly packed
6 eggs
1/4 cup light molasses
2 squares (2 ounces) unsweetened chocolate, melted

Directions:
Line a 9" or 10" tube pan with two thicknesses of buttered brown paper.

Combine the fruits, nuts and fresh apple in a large bowl. Dredge the fruit with 1/4 cup of the flour.

Measure 2 1 cups flour (without sifting) onto a square of waxed paper. Add baking powder, spices and salt. Stir well to blend.

Cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in molasses and melted chocolate.

Add blended dry ingredients to creamed mixture, combining well. Stir in fruit and nut mixture until well mixed.

Spread batter evenly in prepared pan.

Preheat oven to 275°F.

Bake for about 2 1/2 hours, or until a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. Remove cake from the pan, peel off paper and wrap in foil. Store in an airtight container or in refrigerator for several weeks.

To Glaze and Decorate Cake -
Combine 1 cup sugar, 1/2 cup water and 1/3 cup light corn syrup in a sauce pan. Stir over low heat until sugar is dissolved, then boil to firm ball stage (242°F on a candy thermometer).

Brush hot glaze over cooled cake. Decorate the top with candied cherries and nuts and brush cake again with hot glaze. Let dry thoroughly before wrapping and storing.

• Most fruit cake recipes taste best make several weeks before Christmas so this is a great make ahead dessert. Wrap the cake in cheesecloth, then in foil. Unwrap it every few days and drizzle it with a bit of liquid. The best cake makers swear by rum or orange liqueur. If you don't want to soak it in alcohol, just wrap it tightly and keep it in a cool place for a few weeks. (I put mine in the back of the refrigerator.)

• Arrange marzipan fruits or dried fruits in a ring around the top of the cake when you are ready to serve it. It makes a pretty centerpiece for the Holiday buffet.

Make one large cake.