Sweet and spicy fruitcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chopped walnuts |
| 2 | cups | Chopped dried figs |
| 1 | cup | Chopped dried apricots |
| 1 | cup | Chocolate chips |
| 1½ | cup | All-purpose flour |
| ¾ | cup | Granulated sugar |
| 4 | larges | Eggs |
| ¼ | cup | Butter or margarine; softened |
| ⅓ | cup | Apple jelly* |
| 2 | tablespoons | Orange-flavor liqueur |
| 1 | tablespoon | Grated orange peel |
| 1 | tablespoon | Vanilla extract |
| 2 | teaspoons | TABASCO® pepper sauce |
| 1 | teaspoon | Baking powder |
Directions
Preheat oven to 325øF. Grease two 3-cup heat-safe bowls. Line bottom and side with foil; grease foil. In large bowl, combine walnuts, figs, apricots, chocolate chips and ¼ cup flour to mix well.
In small bowl, with mixer at low speed, beat sugar, eggs and butter until well blended. Add jelly, remaining ingredients and 1¼ cups flour. Beat at low speed until blended. Toss mixture with dried fruit in large bowl.
Spoon into prepared bowls. Cover bowls with greased foil. Bake 40 minutes; uncover and bake 40 minutes longer or until toothpick inserted in center comes out clean. Remove to wire racks to cool.
If desired, brush cooled fruitcakes with 1 tablespoon melted apple jelly and sprinkle each with 2 tablespoons finely chopped dried apricots. Store in cool place up to 3 weeks. Makes 2 small fruitcakes.
*Or, substitute ⅓ cup McIlhenny Farms[TM] Pepper Jelly for apple jelly and omit TABASCO® pepper sauce. Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998