3 c Chopped walnuts
2 c Chopped dried figs
1 c Chopped dried apricots
1 c Chocolate chips
1 1/2 c All-purpose flour
3/4 c Granulated sugar
4 lg Eggs
1/4 c Butter or margarine;
-softened
1/3 c Apple jelly*
2 tb Orange-flavor liqueur
1 tb Grated orange peel
1 tb Vanilla extract
2 ts TABASCO? pepper sauce
1 ts Baking powder
Preheat oven to 325?F. 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. Makes 2 small fruitcakes.
*Or, substitute 1/3 cup McIlhenny Farms[TM] Pepper Jelly for apple jelly
and omit TABASCO? pepper sauce.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us
Yields
1 Servings