Apricot Fruitcake Recipe

Name: Apricot Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricots; 1 cup water; 3/4 cup butter; 1 cup white sugar; 4 eggs; 1 cup golden raisins; 1 pound red and green candied cherries; 6 candied pineapple slices; 1 pound dried mixed fruit; 2 cups all-purpose flour, divided; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup apricot nectar; 1 cup chopped walnuts

Servings: persons

1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
4 eggs
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts

1
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
2
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
3
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
4
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
5
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
6
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
7
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

1126

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 cup dried apricots, 1 cup water, 3/4 cup butter, 1 cup white sugar, and more.

Yes, Apricot 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.

Apricot Fruitcake

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