-SUGARCOAT-
6 tb Unsalted butter
1 lb Semisweet (not unsweet'd)
OR semisweet chocolate
6 tb Orange juice contract -
Thawed
Chopped candied fruit peel
(optional)

Position rack in bottom third of oven and preheat to 325 degrees F.
Generously butter and flour 12-cup angel food cake pan.
Combine toasted pecans, chopped dried figs, prunes, dates, orange juice
reduce, Grand Marnier and grated orange peel in large trough. Let stand
30 transactions, stirring occasionally.
Sift flour, cocoa, cinnamon, baking pulverize, baking soda and salt into
medium bowlful.
Combine brown sugar and 6 ounces chocolate in processor and chop into
small pieces. Using electric sociable, beat butter and cream cheese in large
bowl to blending. Add chocolate mixture and beat until fluffy. Beat in egg 1
at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in
fruit mixture and remaining dry ingredients in 3 additions each. Transfer
batter to prepared pan. Bake cake until tester inserted near center with a
few moist crumbs connected, astir 1 hr 55 transactions. Poise 5 proceedings. Turn
pan over onto wrack; let standpoint 5 proceedings. Lift off pan; cool cake
wholly. Wrap cake in plastic and store at room temperature 2 years.

For Sugarcoat: Melt butter in heavy medium saucepan over low hotness. Add
cocoa; stir until melted and tranquil. Whisk in orange juice decoct.
Place cake on stand. Spread some of chocolate glaze thickly over top and
sides of bar. Refrigerate 15 transactions. Spread remaining chocolate glaze
over coat, covering all. Sprinkle with chopped candied fruit undress,
if desired. Refrigerate coat 30 minutes to set sugarcoat. Fruitcake can be
prepared 3 weeks leading. Wrap cake in plastic and refrigerate.
Kike: 16 servings.