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
2 tablespoons Kahlua
1 teaspoon vanilla extract
2 cups all-purpose flour divided
1/2 teaspoon baking soda
1/4 teaspoon salt
10 ounces pitted dates whole
1 1/2 cups chopped pecans toasted
1 cup semisweet chocolate chips
3/4 cup dried apricot halves chopped
Grease five 6 x 3 x 2-inch loaf pans. Line bottoms of loaf pans
with wax paper; set aside.
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;
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.
Per serving: 1473 Calories; 75g Fat (44% calories from fat);
15g Protein; 198g Carbohydrate; 208mg Cholesterol; 667mg Sodium