Chocolate Chunk Christmas Cake

Enjoy this delicious chocolate chunk cake with raisins, candied pineapple, nuts and cherries.

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Servings 60

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ingredients 19
Prep Time 30 min
Total Time 3 hr 15 min

Ingredients

2: cups raisins

2: cups golden raisins

2: cups candied red and green cherries

1: cup cut-up candied pineapple

1: cup cut-up dates

1: cup slivered blanched almonds

16: oz. semisweet chocolate, chopped

3: cups all purpose or unbleached flour

1 1/2: teaspoons baking powder

1 1/2: teaspoons cinnamon

1: teaspoon ginger

3/4: teaspoon salt

1/2: teaspoon nutmeg

1/2: teaspoon cloves

1 1/4: cups firmly packed brown sugar

1: cup butter, softened

6: eggs

1/4: cup molasses

1/3: cup cold strong coffee

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Directions

1 Heat oven to 300°F. Generously grease and flour three 8x4-inch loaf pans. In very large bowl, combine raisins, golden raisins, cherries, pineapple, dates, almonds and chocolate; mix well.
2 Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, cinnamon, ginger, salt, nutmeg and cloves; mix well. Sprinkle over fruit; stir to coat and separate fruit. Set aside.
3 In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in molasses. (Mixture may look curdled). Pour over fruit mixture; mix well. Stir in coffee until well mixed. Spoon and spread into greased and floured pans.
4 Bake at 300°F. for 1 1/4 to 1 1/2 hours or until loaves are deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or freeze for up to 3 months.