Print Recipe

Little Chocolate-Kahlua Fruitcakes



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  1. Grease five 6 x 3 x 2-inch loaf pans. Line bottoms of loaf pans with wax paper; set aside.
  2. Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
  3. Stir in coffee granules.
  4. Remove mixture from heat and let cool 15 minutes.
  5. Pour into a large bowl.
  6. Stir in brown sugar.
  7. Add egg yolks, stirring well.
  8. Add 2 tablespoons Kahlua and vanilla extract; stir well.
  9. Combine 1 1/2 cups flour, baking soda and salt; add to chocolate mixture. Combine dates next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture into batter.
  10. Beat egg whites at high speed of an electric mixer until stiff peaks form; fold into batter.
  11. Spoon batter evenly into prepared pans.
  12. Bake at 300 degrees F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
  13. Let cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with remaining 1/4 cup Kahlua.
  14. Let cool completely on a wire rack.
  15. Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight container in a cool place at least 1 week before serving.
  16. Pour a small amount of Kahlua over each loaf every week up to 1 month.
  17. To serve, slice with an electric knife.

Yield: 5 loaves

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

Source: Christmas with Southern Living 1997

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