1 (8 oz.) pkg. pitted dates
1 (8 oz.) pkg. dried apricots
1/2 c. golden raisins
1 (3 to 4 oz.) container red candied cherries
1 (3 to 4 oz.) container green candied cherries
3 c. walnuts
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
2 1/4 c. all-purpose flour
1 1/4 c. packed light brown sugar
1 c. butter (2 sticks), softened
3/4 c. cocoa
1/2 c. coffee-flavor liqueur
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
Light corn syrup

Day ahead or up to 2 weeks ahead:

1. Grease well, then flour 10 inch bundt pan. Reserve a few dates, apricots, raisins and candied cherries for garnish (about 1 cup total); wrap with plastic wrap. Coarsely chop remaining dates, apricots and cherries. Coarsely chop walnuts.

2. In large bowl, combine dates, apricots, raisins, cherries, walnuts and chocolate pieces. Stir in 1/4 cup flour until fruit and nuts are evenly coated.

3. In another large bowl, with mixer at low speed, beat brown sugar, butter, cocoa, coffee liqueur, baking soda, baking powder, salt, eggs, 2 cups flour and 1/2 cup water until blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. With spoon, stir fruit mixture into batter.

4. Preheat oven to 300 degrees F. Spoon batter into pan, packing down batter evenly to eliminate air pockets. Bake 1 1/2 hours or until cake begins to pull away from side of pan. Cool cake in pan on wire rack 10 minutes. Remove from pan; cool cake completely on rack. Wrap fruitcake tightly with plastic wrap; refrigerate overnight so cake will be firm and easy to slice.

5. To serve, in small bowl toss reserved fruit with enough corn syrup to coat. Garnish cake with fruit. Makes one 5 pound fruit cake.