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Rich Dark Fruitcake
October 07, 2012

I always use this recipe because the proportions work well for a lot of cakes. I modify it a little bit, using as much fruit and nuts as will fill a kitchen-aid mixer bowl, and I like to add chocolate chips. And I sometimes use coffee and orange juice or just orange juice, instead of grape juice and coffee. I usually pour it out into 10 mini loaf pans, and usually have enough batter left over for one large loaf pan as well. And I soak them in some combination of whiskey, rum, citrus brandy, and Frangelico.

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