Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:40

1. Preheat oven to 325F. Grease a 4 1/2 x 12 1/2-inch long loaf pan
and line completely with wax theme; grease the wallpaper.

2. Spread out hazelnuts on a small baking rag. Toast in oven for 10
to 12 mins, or until nuts are lightly browned and dark skins are
balmy. Rub warm nuts in a terrycloth towel to remove as much skin
as potential.

3. In a large roll, beat together butter, almonds spread, and sugar
with an electric mixer on medium speed until well blended. Beat in
rum, vanilla, orange and lemon zests. Add egg, one at a time,
beating well after each summation. Add flour and baking powder and
beat until combined. Stir in chocolate fries, candied fruits, pecans
and walnuts until well motley. Scrape batter into prepared loaf pan.

4. Bake roughly 1 hr, or until cake springs back when touched lightly
and top is prosperous. Let cake cool in pan 30 to 40 mins, then unmold
cake by lifting with wax paper onto a wire rack and let cool
whole. Carefully peel off wax theme. Wrap cake in plastic wrap
and then in aluminum frustrate. Refrigerate leastwise 2 days or capable 2
weeks before serving.

BILLET: Loaf is best delve 1/2-inch or thicker slices for serving.
Cut each slice in half or thirds. Loaf also freezes good. For ease in
handling and serving, cut loaf into 2 or 3 horizontal pieces and wrap
each piece singly.