Apricot And Macadamia Fruitcake Recipe

Name: Apricot And Macadamia Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup apricot nectar; 2 cups dried apricots, chopped; 1/2 cup golden raisin; 1/2 cup butter, softened; 1 cup sugar; 2 eggs; 1/4 cup apricot brandy; 1/4 cup apricot nectar; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup macadamia nuts, coarsely chopped; 1/2 cup apricot brandy or 1/2 cup apricot nectar; 1/3 cup apricot nectar

Servings: persons

1/2 cup apricot nectar
2 cups dried apricots, chopped
1/2 cup golden raisin
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup apricot brandy
1/4 cup apricot nectar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup macadamia nuts, coarsely chopped
1/2 cup apricot brandy or 1/2 cup apricot nectar
1/3 cup apricot nectar

1
Preheat oven to 300. Grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
2
In a small saucepan bring 1/2 cup apricot nectar just to boiling. Remove from heat and stir in apricots and raisins. Cover and let stand 10 minutes.
3
In a large mixing bowl whip butter then beat in sugar, beating till combined.
4
Add eggs one at a time.
5
In a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
6
In a medium bowl, combine the flour, baking soda and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
7
Fold soaked fruit and chopped nuts into batter. Spread into prepared pan.
8
Bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. Cool cake in pans on a wire rack for 10 minutes. Remove from pans and cool completely on a wire rack.
9
Poke holes into cake using a pick or skewer. Soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. Wrap tightly in foil.
10
Refrigerate for up to 5 days. Drizzle with the remaining 1/3 cup nectar after 24 hours.
11
For longer storage, freeze for up to 3 months.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup apricot nectar, 2 cups dried apricots, chopped, 1/2 cup golden raisin, 1/2 cup butter, softened, and more.

Yes, Apricot And Macadamia Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot And Macadamia Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions