Little Chocolate-Coffee Fruitcakes

Ingredients

• 0.5 teaspoon baking soda 
• 1 cup brown sugar packed
• 1 cup butter 
• 10 ounce dates whole pitted chopped ()
• 0.8 cup apricot dried chopped
• 3 large eggs separated
• 2 cups flour all-purpose divided
• 1 teaspoon coffee instant
• 0.3 cup rum / brandy / coffee liqueur divided
• 5 servings rum / brandy / coffee liqueur 
• 1.5 cups pecans toasted chopped
• 1 cup bittersweet chocolate 
• 0.3 teaspoon salt 
• 6 ounce bittersweet chocolate 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• knife
• wire rack
• hand mixer
• wax paper
• cheesecloth

Directions

1. Grease five 6" x 3" x 2" loafpans. Line bottoms of loafpans with wax paper; set aside.
2. Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Stir in coffee granules.
3. Remove mixture from heat, and let cool 15 minutes.
4. Pour into a large bowl. Stir in brown sugar.
5. Add egg yolks, stirring well.
6. Add 2 tablespoons Kahla and vanilla; stir well.
7. Combine 1 1/2 cups flour, soda, and salt; add to chocolate mixture.
8. 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.
9. Spoon batter evenly into prepared pans.
10. Bake at 300 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with remaining 1/4 cup Kahla.
12. Let cool completely on a wire rack.
13. Wrap fruitcakes in Kahla-soaked cheesecloth. Store in an airtight container in a cool place at least 1 week before serving.
14. Pour a small amount of Kahla over each loaf every week up to 1 month. To serve, slice with an electric knife.