Little Chocolate Kahlua Fruitcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter 6 1-oz. squares semisweet chocolate 1 tsp. instant coffee 1 c. packed brown sugar 3 large eggs, separated 1/4 c. plus 2 T. Kahlua, divided 1 tsp. vanilla 2 c. flour, divided 1 tsp. salt 1/4 tsp. baking soda 10 oz. pitted, chopped dates 1 c. semisweet chocolate chips, meg-morsels 1 1/2 c. chopped nuts, toasted 3/4 c. dried chopped apricots Additional Kahlua
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Directions: |
Directions:Oven - 300º.
Grease 5 6x3x2 loaf pans. Line bottom of pans with waxed paper.
Melted butter and chocolate in heavy saucepan over low heat, stirring often. Stir in instant coffee. Remove from heat and cool 15 min. Pour into large bowl. Stir in brown sugar. Add egg yolks, stirring well. Add 2 T. Kahlua and vanilla. Stir well.
Combine 1 1/2 c. flour, baking soda, and salt -Add to chocolate mixture. Combine dates, pecans, chocolate chips, 3/4 c. apricots. Sprinkle with remaining 1/2 c. flour. Toss to coat. Stir fruit mixture into batter. Beat egg whites until stiff peaks form. Fold into batter. Spoon batter evenly into prepared pans.
Bake at 300º for 1 hour and 15 min. Let cool in pans on racks for 10 min. Remove and brush loaves with Kahlua. Cool completely.
Wrap in Kahlua-soaked cheesecloth. Store in air-tight container in cool place for 1 week. Pour small amount of Kahlua over each loaf for that week. |
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