CHOCOLATE-DIPPED APRICOT FRUITCAKES

Chocolate-Dipped Apricot Fruitcakes image

Provided by Taste of Home

Time 1h45m

Yield 4 dozen.

Number Of Ingredients 19

4 cups dried apricots, chopped
4 cups coarsely chopped pecans
3 cups chopped dates
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1-1/4 cups packed brown sugar
5 large eggs
1/2 cup apricot nectar
1/2 cup honey
1/4 cup half-and-half cream
1 tablespoon lemon juice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
12 ounces white baking chocolate, chopped
12 ounces semisweet chocolate, chopped
Additional melted white and semisweet chocolate and pecan halves, optional

Steps:

Grease and flour two 13x9-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)., Pour into prepared pans. Bake at 275° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside one cake for

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