Preheat oven to 325F. Grease two 3-cup heat-safe bowls. Line bottom and side with foil; grease foil. In large bowl, combine walnuts, figs, apricots, chocolate chips and 1/4 cup flour to mix well. In small bowl, with mixer at low speed, beat sugar, eggs and butter until well blended. Add jelly, remaining ingredients and 1 1/4 cups flour. Beat at low speed until blended. Toss mixture with dried fruit in large bowl. Spoon into prepared bowls. Cover bowls with greased foil. Bake 40 minutes; uncover and bake 40 minutes longer or until toothpick inserted in center comes out clean. Remove to wire racks to cool. If desired, brush cooled fruitcakes with 1 tablespoon melted apple jelly and sprinkle each with 2 tablespoons finely chopped dried apricots. Store in 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? pepper sauce. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (1954g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4238 (65%)|
|Amt Per Serving||% DV|
|Total Fat 470.9g||628 %|
|Saturated Fat 112.7g||564 %|
|Monounsaturated Fat 122g|
|Polyunsanturated Fat 202g|
|Cholesterol 4328.6mg||1332 %|
|Sodium 4202.5mg||145 %|
|Potassium 3808.9mg||100 %|
|Total Carbohydrate 418.3g||123 %|
|Dietary Fiber 39.1g||157 %|
|Sugars, other 379.2g|
|Protein 206g||294 %|
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Calories per serving: 6478
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