🫙 From the Spice Rack
Italian Fruitcakes with Frangelico Chocolate Sauce
Italian Fruitcakes with Frangelico Chocolate Sauce Source: Bon Appetit December 1999 Fruitcakes 3 cups hazelnuts, toasted, husked, coarsely chopped 12 ounces diced Calimyrna figs
italianmaineasy
Ingredients8 items
Ingredients
- 3cuphazelnuts, toasted, husked, coarsely chopped
- 12ouncediced calimyrna figs
- 8ouncebittersweet (not unsweetened) or semisweet
- 1/3cupminced crystallized ginger
- 11/4 cups (2 1/2 sticks) unsalted butter, at room temperature
- 1cupgranulated sugar
- 5large eggs
- 2cupfrangelico (or more)
Directions
- 1
Italian Fruitcakes with Frangelico Chocolate Sauce Source: Bon Appetit December 1999 Fruitcakes 3 cups hazelnuts, toasted, husked, coarsely
- 2
Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity)
- 3
Toss nuts, figs, chocolate and ginger in medium bowl to blend
- 4
Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy
- 5
Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled)
- 6
Sift both flours and salt over batter
- 7
Stir in nut and fruit mixture
- 8
Divide batter among molds