Sweet And Spicy Fruitcake

Recipe Ingredients

3 cups	438g / 15oz	Chopped walnuts
2 cups	292g / 10oz	Chopped dried figs
1 cup	146g / 5.1oz	Chopped dried apricots
1 cup	110g / 3.9oz	Chocolate chips
1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 cup	148g / 5.2oz	Granulated sugar
4 cups	792g / 27oz	Eggs (large)
1/4 cup	49g / 1.7oz	Butter or margarine - softened
1/3 cup	78ml	Apple jelly
2 tablespoons	30ml	Orange-flavor liqueur
1 tablespoon	15ml	Grated orange peel
1 tablespoon	15ml	Vanilla extract
2 teaspoons	10ml	Tabasco pepper sauce
1 teaspoon	5ml	Baking powder

Recipe Instructions

Preheat oven to 325 degrees. 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 1/4 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 1 1/4 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.

This recipe yields 2 small fruitcakes.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.