Apricot-Macadamia Nut Fruitcake Recipe

Name: Apricot-Macadamia Nut Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 Cup Butter, Softened; 1 Cup Sugar; 3 Eggs, separated; 1/2 Cup Milk; 2 Tablespoons Apricot Brandy; 1/2 Tsp Vanilla; 1 3/4 Cup Flour; 1 Cup Chopped Dried Apricots; 1 Cup Goldne Raisins; 1 Cup Chopped, Roasted Macadamia Nuts; 1/4 Tsp. Cream of Tartar

Servings: persons

3/4 Cup Butter, Softened
1 Cup Sugar
3 Eggs, separated
1/2 Cup Milk
2 Tablespoons Apricot Brandy
1/2 Tsp Vanilla
1 3/4 Cup Flour
1 Cup Chopped Dried Apricots
1 Cup Goldne Raisins
1 Cup Chopped, Roasted Macadamia Nuts
1/4 Tsp. Cream of Tartar

1
Preheat oven to 275 degrees. Grease & flour a 6 Cup bundt pan. Cream Butter with sugar in a large bowl. In a separte small bowl, beat egg yolks to blend, then add to butter mixture. Combine milk, brandy and vanilla in another bowl.
2
Add to butter mixture alternately with flour in 4 batches. Stir in apricots, raisins and nuts. Beat egg whites until soft peaks form. Add cream of tartar and continue to beat until whites are stiff but not dry. Gently fold whites into butter. Spoon mixture into prepared pan.
3
Bake 2 1/4 hrs or until tester comes out clean. Cool completely in pan on rack.

819

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 3/4 Cup Butter, Softened, 1 Cup Sugar, 3 Eggs, separated, 1/2 Cup Milk, and more.

Yes, Apricot-Macadamia Nut 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-Macadamia Nut Fruitcake

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