Posted by: Imp 10-02-99 12:56 PM
Chocolate Spirit Fruitcake
1 (18 1/4 ounce) package devil's food pudding cake mix
1/3 cup Jack Daniel'sŪ Whiskey
1 cup sour cream
3 eggs
2 cups chopped pecans
1 cup golden raisins
1 cup maraschino cherries, drained and halved
1 cup candied pineapple pieces, halved
1 (6 ounce) package semi-sweet chocolate chips
Corn Syrup - optional
Preheat oven to 350° F and grease and flour a 12-cup fluted tube pan.
In a large bowl combine cake mix, Jack Daniel's Whiskey, sour cream and eggs on low speed until moistened, then beat for 2 minutes on high speed.
Stir in remaining ingredients except corn syrup.
Pour batter into prepared pan.
Bake for 50 to 60 minutes or until cake springs back when touched lightly in center.
Cool for 20 minutes.
Turn out on a rack and cool completely.
To serve, brush warm corn syrup on top for a glossy finish.
Slice thinly for serving.
Cake will keep for 2 weeks wrapped tightly in foil or plastic and stored in refrigerator.
Yield: 12 to 15 servings.