| 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 |
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 |
INSTRUCTIONS
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>
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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