Name: Rich Chocolate Fruit Cake
Yield: 20
Ingredients: 1 3/4 lb. canned pitted black cherries in syrup; 1 c. dark raisins; 3/4 c. finely chopped pitted dried dates; 1/2 c. golden raisins; 1/2 c. finely chopped pitted prunes; 1 c. dried figs; 1 c. marsala wine; 1 c. pecans; 1 1/2 stick butter; 2 tsp. finely grated orange rind; 1 1/4 c. firmly packed dark brown sugar; 3 eggs; 1 1/4 c. all-purpose flour; 1/2 c. self-rising flour; 2 tbsp. cocoa powder; 2 tsp. pie spice; 3 oz. semi-sweet chocolate; 7 oz. semi-sweet chocolate; 1/2 c. heavy cream

Step 1Drain cherries; reserve 1/3 cup syrup. Quarter cherries. Combine cherries with remaining fruit, 3/4 cup of the Marsala, and reserved cherry syrup in large bowl. Cover; stand overnight.

Step 2Preheat oven to 300 degrees F. Grease deep 9-inch round cake pan; line with two layers of parchment paper, extending paper 2 inches over edge of pan.

Step 3Process half the nuts until ground finely; chop the remaining nuts coarsely.

Step 4Beat butter, rind, and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; stir in sifted dry ingredients, chocolate, and ground and chopped nuts. Spread mixture into pan.

Step 5Bake cake about 3 hours. Brush hot cake with remaining marsala, cover with foil; cool in pan.

Step 6Make ganache: Stir ingredients in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about 20 minutes or until spreadable.

Step 7Spread cake with ganache; top with chocolate decoration (see tips below). Dust with sifted confectioners' sugar to serve, if you like.