Apricot Fruitcake Recipe

Name: Apricot Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apricots cut in small pieces; 1 x water to cover; 3/4 cup butter; 1 cup sugar; 4 each egg yolks; 2 cups flour, all-purpose; 1 pound candied fruit; 1 cup golden raisins; ⅓ cup almonds chopped; ⅓ cup candied cherries; ⅓ cup candied pineapple diced; 1 teaspoon salt; 1 teaspoon lemon zest or orange, grated; 1/2 teaspoon baking soda; 2 tablespoons water hot; 4 each egg whites

Servings: persons

1 cup apricots cut in small pieces
1 x water to cover
3/4 cup butter
1 cup sugar
4 each egg yolks
2 cups flour, all-purpose
1 pound candied fruit
1 cup golden raisins
⅓ cup almonds chopped
⅓ cup candied cherries
⅓ cup candied pineapple diced
1 teaspoon salt
1 teaspoon lemon zest or orange, grated
1/2 teaspoon baking soda
2 tablespoons water hot
4 each egg whites

1
In a small saucepan place apricots with enough water to cover.
2
Bring to a boil.
3
Cook one minute.
4
Drain off liquid.
5
Cool.
6
Meanwhile cream butter and sugar.
7
Ble nd in egg yolks.
8
Sift and measure flour.
9
Use half of the flour to coat candied fruit, golden raisins, almonds, candied cherries, and candied pineapple.
10
Add to creamed mixture along with salt and lemon or orange peel.
11
Dissolve baking soda in hot water.
12
Beat egg whites until stiff.
13
Add soda to batter.
14
Add egg whites alternately with remainder of flour.
15
Butter 10 inch tube pan, line bottom with brown paper and butter again.
16
Pour batter in and bake at 275 for 2 hours and 15 minutes.
17
Have shallow pan of water in bottom of oven.
18
Let cake cool on wire rack in tube pan.
19
Remove from pan and seal airtigh teaspoon in two layers of heavy-duty foil for at least two weeks.
20
Freeze after that.
21
Defrost to serve.

1083

kcal

Calories

Fat

103

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 16 ingredients. The key ingredients include: 1 cup apricots cut in small pieces, 1 x water to cover, 3/4 cup butter, 1 cup 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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