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CHRISTMAS: Little Chocolate-Kahlua Fruitcakes

Source of Recipe

Christmas with Southern Living 1997


List of Ingredients

1 cup butter
6 1 oz squares semisweet chocolate
1 teaspoon instant coffee granules
1 cup firmly packed brown sugar
3 large eggs, separated
1/4 cup Kahlua (or other liqueur) plus 2 tbsps, divided
1 teaspoon vanilla extract
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package dates (10 oz) whole pitted dates, chopped
1 1/2 cups chopped pecans, toasted
1 cup semisweet chocolate chips
3/4 cup dried apricots, halved

Kahlua, for glazing


Recipe

Grease five 6" x 3" x 2" loaf pans. Line bottoms of loaf pans with wax paper; set aside.

Melt butter and chocolate in a heavy saucepan over low heat, stirring often.

Stir in coffee granules. Remove mixture from heat, and let cool 15 minutes.
Pour into a large bowl. Stir in brown sugar. Add egg yolks, stirring well.

Add 2 tbsp Kahlua and vanilla, stir well.

Combine 1.5 cups flour, soda and salt; add to chocolate mixture. Combine dates and next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture into batter. Beat egg whites at high speed of an electric mixer until stiff peaks form; fold into batter.

Spoon batter evenly into prepared pans. Bake at 300 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes; remove from pans and brush loaves with remaining 1/4 cup Kahlua. Let cool completely on a wire rack.

Wrap fruitcakes in Kahlua-soaked cheesecloths. Store in an airtight container in a cool place at least one week before serving. Pour a small amount of Kahlua over each loaf every week up to 1 month. To serve, slice with an electric knife.