Grease two 3-cup heat-safe bowls. Line bottoms and sides with foil; grease foil. In a large bowl, combine walnuts, figs, apricots, chocolate chips, and 1/4 cup of the flour; mix well.
In a medium bowl, with a mixer at low speed, beat sugar, eggs, and butter until well blended. Add jelly, liqueur, orange peel, vanilla, TABASCO® Sauce, baking powder, and remaining 1 1/4 cups flour. Beat at low speed until blended. Stir mixture into dried fruit in large bowl.
Spoon batter into prepared bowls and cover with greased foil. Bake in a 325°F oven for 40 minutes; uncover and bake 40 minutes longer or until a toothpick inserted in center comes out clean. Remove to wire racks to cool.
If desired, brush cooled fruitcakes with melted apple jelly and sprinkle each with 2 tablespoons finely chopped apricots. Store in a cool place up to 3 weeks.
Makes 2 small fruitcakes.
*Or, substitute 1/3 cup McIlhenny FarmsTM Pepper Jelly for apple jelly and omit TABASCO® Sauce