"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Fruitcake Recipe

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This recipe for Chocolate Fruitcake, by , is from The Trouy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Blackburn


stick butter
1 cup sugar
1 egg
cup cocoa
1 tsp. baking soda
2 cups flour
1 cup buttermilk
1 tsp. vanilla
2 cups seedless raisins
1 cups mincemeat
1 cup pecan pieces mixed with cup flour
10 pecan halves, for garnish

Preheat oven to 250. Grease and flour 10-inch Bundt pan.
Combine flour and baking soda; set aside.
Cream butter and sugar.
Add egg, vanilla and cocoa and beat until creamy.
Blend in flour mixture, alternating with buttermilk.
Add mincemeat, raisins and pecan pieces.

Pour batter into a greased and floured bundt pan. Press pecan halves on top. Bake at 250 for 1 to 2 hours, or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan.

Delicious and beautiful!

Personal Notes:
Personal Notes:
Nothing says, "Christmas is here" like one of mom's fruitcakes!




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