Little Chocolate-Kahlua Fruitcakes

Ingredients

• 1 cup butter
• 6 ounces semisweet chocolate
• 1 teaspoon instant coffee granules
• 1 cup firmly packed brown sugar
• 3 large eggs
• 1/4 cup Kahlua
• 2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 ounces pitted dates whole
• 1 1/2 cups chopped pecans toasted
• 1 cup semisweet chocolate chips
• 3/4 cup dried apricot halves chopped
• Additional Kahlua

Instructions

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