Chocolate Nut Fruitcake

1. Preheat oven to 300 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside. In bowl combine cherries, apricots, raisins, and chocolate; set aside.

2. In large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in orange juice and almond extract. Add flour, baking powder, and 1/8 teaspoon salt. Beat until just combined. Stir in fruit mixture, walnuts, and pecans. Spoon into prepared pan. Sprinkle with almonds.

3. Bake for 1-1/2 hours, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store 8 hours or overnight before serving. Makes 16 servings.