How to make fruitcake (Christmas chocolate fruitcake)

Are you entertaining this Christmas Holiday? If so, now is the perfect time to try this different, yet mouth-watering chocolate Christmas fruitcake recipe! This is a definite keeper if you and your guests are lovers of both chocolate and fruitcake and I find it to be the sweetest festive duo. Enjoy!   (Text Copyright of Melanie Fourie)

CHRISTMAS CHOCOLATE FRUITCAKE

Ingredients: 2 1/2 c Flour 1/4 c Cocoa 1 ts Baking soda 1 ts Salt 1 ts Cinnamon 1/4 ts Cloves ground 1/2 c Butter 1 c Dark brown sugar 3 lg Eggs 3 lg Bananas mashed well 1/4 c Dark molasses 1 ts Vanilla 2 tb Rum 2 c Mixed candied fruit 1 c Candied orange 1 c Candied cherries halved 1 c Chopped dates 1 c Raisins 1 1/2 c Semi-sweet chocolate MINI -chips 1/4 c Flour Grease 2 - 9x5 loaf pans. Line bottoms with waxed paper and butter top of waxed paper. In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and cloves. Thoroughly mix first 6 ingredients in bowl and set aside. Mix and flour to coat last 7 ingredients. Set aside. Thoroughly mix (but do not cream) butter and brown sugar. (processor is fine) Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix well. Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in prepared loaf pans. Bake in preheated 350?F oven for 50 minutes. Run knife around sides of pan to bottom. Remove from pans and cool on rack. Cool 1/2 hour then put in plastic bag. Let rest one day before cutting. This is a low, dense, rich, moist cake and often has a dent on top and sometimes with a small crack. Please not that this cake cannot be tested for readiness as chocolate morsels are fluid when baking is complete. Please take care not to over bake.