Chocolate : Sweet and Spicy Fruitcake

• 3 cups chopped walnuts
  
• 2 cups chopped dried figs
  
• 1 cup chopped dried apricots
  
• 1 cup chocolate chips
  
• 1 1/2 cups all-purpose flour, divided
  
• 3/4 cup granulated sugar
  
• 4 large eggs
  
• 1/4 cup butter or margarine, softened
  
• 1/3 cup apple jelly*
  
• 2 tablespoons orange-flavored liqueur
  
• 1 tablespoon grated orange peel
  
• 1 tablespoon vanilla extract
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon baking powder
  
• 1 tablespoon apple jelly, melted (optional)
  
• 4 tablespoons finely chopped dried apricots (optional)
  

Grease two 3-cup heat-safe bowls. Line bottoms and sides with foil; grease foil. In a large bowl, combine walnuts, figs, apricots, chocolate chips, and 1/4 cup of the flour; mix well.

In a medium bowl, with a mixer at low speed, beat sugar, eggs, and butter until well blended. Add jelly, liqueur, orange peel, vanilla, TABASCO^® Sauce, baking powder, and remaining 1 1/4 cups flour. Beat at low speed until blended. Stir mixture into dried fruit in large bowl.

Spoon batter into prepared bowls and cover with greased foil. Bake in a 325°F oven for 40 minutes; uncover and bake 40 minutes longer or until a toothpick inserted in center comes out clean. Remove to wire racks to cool.

If desired, brush cooled fruitcakes with melted apple jelly and sprinkle each with 2 tablespoons finely chopped apricots. Store in a 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^® Sauce