Almond Fudge Fruitcake created by: Almond Board of California

servings 1 ounce
ingredients 1 1/2 cups whole, blanched almonds
3/4 cup butter or margarine
1 cup sugar
3 eggs
5 envelopes (1 oz. each) unsweetened chocolate flavored product or 5 squares (1 oz. each) unsweetened chocolate, melted over hot water
2 cups flour
3 tsp. baking powder
1 tsp. salt
1/2 cup water
1 1/2 cups diced dates
1 1/2 cups mixed diced glacé fruits
Brandy
Coffee Hard Sauce Rosettes (recipe follows)
preparation Coarsely chop almonds. Cream butter with sugar. Beat in eggs and chocolate. Mix flour, baking powder and salt; stir into creamed mixture alternately with water. Fold in chopped almonds, dates and glacé fruits. Turn into 2 well-greased and floured 5-cup molds or 1 large mold (5-cup) and 10 individual molds (1/2 cup each). Bake at 300 degrees for 1 1/2 to 2 hours or until a pick inserted in center comes out dry.  (Individual molds require only about 40 minutes baking time.)  Invert cake(s) from mold(s); wrap immediately in foil to cool. (This helps retain moisture.) Drizzle with brandy, then wrap well and store in cool place to season.  Serve with Coffee Hard Sauce Rosettes.

Coffee Hard Sauce Rosettes : Mix 1/4 teaspoon instant coffee powder with 1/4 teaspoon lukewarm water. Cream butter until soft.  Gradually beat in 3/4 cup powdered sugar (sifted after measuring) and coffee mixture. Chill until it is of piping consistency. Using pastry bag, pipe rosettes. For easy handling, freeze rosettes until ready to use.