Little Chocolate-Coffee Fruitcakes

This fruitcake recipe is like none other. It's gooey and brownielike and unforgettable.


5 loaves

Recipe from

Oxmoor House


1 cup butter
6 (1-ounce) squares semisweet chocolate
1 teaspoon instant coffee granules
1 cup firmly packed brown sugar
3 large eggs, separated
1/4 cup plus 2 tablespoons Kahlúa or other coffee-flavored liqueur, divided
1 teaspoon vanilla extract
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (10-ounce) container whole pitted dates, chopped (about 1 3/4 cups)
1 1/2 cups chopped pecans, toasted
1 cup semisweet chocolate mega-morsels or regular morsels
3/4 cup dried apricots, chopped
Additional Kahlúa


Grease five 6" x 3" x 2" loafpans. Line bottoms of loafpans 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 tablespoons Kahlúa and vanilla; stir well.

Combine 1 1/2 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° 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 Kahlúa. Let cool completely on a wire rack.

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