Sweet And Spicy Fruitcake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Tabasco | 1 | Servings | |
INGREDIENTS
| 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 | Eggs | |
| 1/4 | c | Butter or margarine |
| softened | ||
| 1/3 | c | Apple jelly* |
| 2 | T | Orange-flavor liqueur |
| 1 | T | Grated orange peel |
| 1 | T | Vanilla extract |
| 2 | t | TABASCO® pepper sauce |
| 1 | t | Baking powder |
INSTRUCTIONS
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 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 <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6425
Calories From Fat: 2932
Total Fat: 349.6g
Cholesterol: 866mg
Sodium: 932.7mg
Potassium: 5629.3mg
Carbohydrates: 794.8g
Fiber: 77.2g
Sugar: 375.4g
Protein: 119.8g