Recipe For Cooking Little Chocolate-Kahlua Fruitcakes

Toaster Oven Cakes :: Holiday Cakes

Little Chocolate-Kahlua Fruitcakes

Source: Christmas with Southern Living 1997

1 C. butter
6 oz. semisweet chocolate
1 tea. instant coffee granules
1 C. brown sugar, packed
3 lrg. eggs
1/4 C. Kahlua
2 Tbsp. Kahlua
1 tea. vanilla extract or flavoring
2 C. flour divided
1/2 tea. baking soda
1/4 tea. salt
10 oz. pitted dates whole
1 1/2 C. chopped pecans toasted
1 C. semisweet chocolate chips
3/4 C. dried apricot halves chopped
Additional Kahlua

Grease five 6 x 3 x 2-in. bread pans. Line bottoms of bread 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 min.

Pour into a lrg. bowl. Stir in brown sugar. Add egg yolks, stirring well. Add 2 Tbsp. Kahlua and vanilla extract or flavoring; stir well.

Combine 1 1/2 C. flour, soda, and salt; add to chocolate mixture. Combine dates next 3 ingredients; sprinkle with remaining 1/2 C. 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 F for 1 hr. and 15 min. or until a wooden pick inserted in center comes out clean. Let cool in pans on a wire rack 10 min.; remove from pans, and brush loaves with remaining 1/4 C. Kahlua. Let cool completely on a wire rack.

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

Makes approximately: 5 loaves

Per serving: 1473 Calories; 75g Fat (44% calories from fat); 15g Protein; 198g Carbohydrate; 208mg Cholesterol; 667mg Sodium