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| Sweet and Spicy Fruitcake
Categories: Holiday, Christmas, Orange, Butter, Apple, Tabasco
3 cups of chopped walnuts
2 cups of chopped dried figs
1 cup of chopped dried apricots
1 cup of chocolate chips
1 1/2 cup of all-purpose flour
3/4 cup of granulated sugar
4 large Eggs
1/4 cup of butter or margarine;
1/3 cup of Apple jelly*
2 tablespoons of Orange-flavor liqueur
1 tablespoon of grated orange peel
1 tablespoon of vanilla extract
2 teaspoons of TABASCO pepper sauce
1 teaspoon of baking powder |
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Preheat oven to 325ºF. 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> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 23, 1998
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