1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 (6 oz.) pkg. (1 c.) semi sweet chocolate morsels
1/3 c. butter, softened
1/4 c. firmly packed brown sugar
1 tsp. orange extract
3 eggs
1/4 c. water
1 3/4 c. mixed candied fruit, finely chopped
1 c. finely chopped nuts

Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, salt and baking soda. Set aside.

Melt over hot (not boiling) water the chocolate morsels, remove from heat.

In large bowl, combine butter, brown sugar and orange extract; beat until creamy. Beat in eggs, one at a time. Stir in melted chocolate. Add flour mixture, alternately with water. Fold in candied fruit and nuts and spoon into greased 5 ounce individual bundt cake pans or custard cups, using 1/4 cup batter for each.

Bake at 350 degrees for 25 minutes. If desired, brush hot cakes with corn syrup and decorate with a candied cherry half.