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

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