Chocolate Spirit Fruitcake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (18 1/2 ounce) package devil's food pudding cake mix
• 1/3 cup jack daniels whiskey
• 1 1/2 teaspoons vanilla extract
• 1 cup sour cream
• 3 eggs
• 2 cups pecans, chopped
• 1 cup golden raisin
• 1 cup maraschino cherry, drained and halved
• 1 cup pineapple chunk, candied, halved
• 1 (6 ounce) package semi-sweet chocolate chips
• corn syrup (optional)

Recipe

• 1 preheat the oven to 350 degrees fahrenheit.
• 2 grease and flour a 12-cup fluted tube or bundt pan.
• 3 in a standing mixer fitted with a paddle attachment, combine the cake mix, jack daniel’s whiskey, vanilla, sour cream and eggs on low speed until moistened then beat for 2 minutes on high speed.
• 4 stir in the pecans, raisins, maraschino cherries, pineapple chunks, and chocolate chips.
• 5 pour the batter into the prepared pan.
• 6 bake for 50 to 60 minutes, or until cake springs back when touched lightly in the center.
• 7 cool for 20 minutes.
• 8 turn out on a rack and cool completely.
• 9 to serve, brush warm corn syrup on the top for a glossy finish (optional).
• 10 slice thinly for serving.
• 11 storing: cake will keep for two weeks wrapped tightly in foil or plastic and stored in the refrigerator.