Little Chocolate-Kahlua Fruitcakes
1 cup butter
6 ounces semisweet chocolate
1 teaspoon instant coffee granules
1 cup firmly packed brown sugar
3 large eggs
1/4 cup Kahlua
1 teaspoon vanilla extract
2 cups all-purpose flour divided
teaspoon baking soda
1/4 teaspoon salt
10 ounces pitted dates whole
1 1/2 cups chopped pecans toasted
1 cup semisweet chocolate chips
dried apricot halves chopped
- Grease five 6 x 3 x 2-inch loaf pans. Line bottoms of loaf pans with wax paper;
- Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
Stir in coffee granules. Remove mixture from heat and let cool 15 minutes.
- Pour into a large bowl. Stir in brown sugar. Add egg yolks, stirring well. Add
2 tablespoons Kahlua and vanilla extract; stir well.
- Combine 1 1/2 cups flour, baking soda and salt; add to chocolate mixture. Combine
dates next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat.
Stir fruit mixture into batter.
- Beat egg whites at high speed of an electric mixer until stiff peaks form; fold
into batter. Spoon batter evenly into prepared pans. Bake at 300 degrees F for 1
hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let
cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with
remaining 1/4 cup Kahlua. Let cool completely on a wire rack.
- Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight container
in a cool place at least 1 week before serving.
- Pour a small amount of Kahlua over each loaf every week up to 1 month.
- To serve, slice with an electric knife.
Yield: 5 loaves
Per serving: 1473 Calories; 75g Fat (44% calories from fat); 15g Protein;
198g Carbohydrate; 208mg Cholesterol; 667mg Sodium
Source: Christmas with Southern Living 1997
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