Black and Gold Fruitcake

Black and Gold Fruitcake

Ingredients:
3 cups Bisquick Original baking mix
1 cup sugar
6 eggs
1 teaspoon almond extract
1 1/2 cups dried apricots (about 8 ounces)
1 cup candied pineapple
1 cup golden raisins
1 teaspoon ground cinnamon
2 teaspoons vanilla
3 ounces semisweet chocolate -- melted and cooled
1 cup candied cherries

Directions:
2 (8 ounce) packages pitted dates
Heat oven to 300º. Grease and flour two 6-cup bundt cake pans or ring
molds, or 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
Beat baking mix, sugar and eggs in large bowl on low speed until blended.
Beat on medium speed 2 minutes. Pour half of the batter into large bowl;
beat in almond extract until smooth. Stir in apricots, pineapple and
raisins.
Beat cinnamon, vanilla and chocolate into remaining half of batter, using
same beaters, until smooth. Stir in cherries and dates. Divide chocolate
batter between pans, spread evenly. Divide gold batter between pans,
carefully spooning over chocolate batter; spread evenly.
Bake bundt pans about 1 hour 20 minutes to 1 hour 30 minutes, loaf pans
about 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted
in center comes out clean. Cool 5 minutes. Invert bundt cakes onto wire
rack; turn loaves out of pans and place top sides up on wire rack. Cool
completely. Wrap tightly and refrigerate 1 day before slicing.
2 loaves (16 slices each)
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Loaves"
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