Chocolate Chunk Christmas Cake

Enjoy this delicious chocolate chunk cake with raisins, candied pineapple, nuts and cherries. MORE+ LESS-

By Pillsbury Kitchens

October 10, 2014

cups raisins

cups golden raisins

cups candied red and green cherries

cup cut-up candied pineapple

cup cut-up dates

cup slivered blanched almonds

oz. semisweet chocolate, chopped

cups all purpose or unbleached flour

1 1/2

teaspoons baking powder

1 1/2

teaspoons cinnamon

teaspoon ginger

3/4

teaspoon salt

1/2

teaspoon nutmeg

1/2

teaspoon cloves

1 1/4

cups firmly packed brown sugar

cup butter, softened

eggs

1/4

cup molasses

1/3

cup cold strong coffee

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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.