Chocolate-Dipped Apricot Fruitcakes
Chocolate-Dipped Apricot Fruitcakes might be just the dessert you are searching for. This recipe serves 48. One portion of this dish contains about 4g of protein, 17g of fat, and A mixture of golden raisins, baking chocolate, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
Instructions
Grease and flour two 13-in. x 9-in. baking pans. Line the bottoms with waxed paper; set aside.
Combine the apricots, pecans, dates, raisins and 1/2 cup flour; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the apricot nectar, honey, cream and lemon juice; beat well (mixture will appear curdled).
Combine the baking powder, cinnamon, salt, allspice and remaining flour; add to the creamed mixture and mix well.
Add apricot mixture and stir well (batter will be very thick).
Bake at 275 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Set aside one cake for Apricot Fruitcake Trifle.
Cut remaining cake into 48 squares.
In a microwave, melt white chocolate; stir until smooth. Dip half of the cake squares into melted chocolate; allow excess to drip off.
Place on waxed paper; let stand until set. Repeat with semisweet chocolate and remaining cake squares.
Drizzle cakes with additional chocolate and garnish with pecans if desired.
Let stand until set. Store in an airtight container.