Apricot Nut Fruitcake Pt 1/2 Recipe

Name: Apricot Nut Fruitcake Pt 1/2 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Broken walnuts (8 ounces, 230 g); 1 c. Hazelnuts or possibly filberts (5 ounces, 140 g), toasted, skinned, halved or possibly coarsely minced; 1 c. Brazil nuts (6 ounces, 170 g), coarsely minced, or possibly halved pecans; 1 c. Seedless raisins (6 ounces, 170 g); 1 1/2 c. Firmly packed golden brown raisins (7 ounces, 210 g); 2 c. Firmly packed dry apricot halves (12 ounces, 340 g), cut into quarters; 3/4 c. Dark rum or possibly Calvados, plus 1/2 c. unsweetened apple cider, or possibly use all spirits; 1 1/2 c. Unsifted whole-wheat pastry flour (6 3/4 ounces, 185 g), available in health food stores; 2 c. Unsifted all-purpose flour (10 ounces, 280 g); 1 1/2 tsp Baking pwdr; 1/4 tsp Baking soda; 1/2 tsp Salt; 1 tsp Each of grnd cinnamon and nutmeg; 1 1/2 c. Lightly slated butter (3 sticks, 340 g), at room temperature, or possibly use 1/2 c. margarine plus 1 c. butter; 1 1/2 c. Firmly packed light brown sugar (10 1/2 ounces, 300 g); 5 lrg Large eggs; 2 tsp Vanilla extract; 1 c. Unpeeled grated apple, cooking type such as Granny Smith (6 ounces, 170 g); 1 c. Applesauce Halved walnuts, almonds or possibly pecans Cut-up dry apricots; 1 c. Apricot preserves, best quality; 1/2 c. Apricot preserves, best quality; 1 1/2 tsp Unflavored gelatin; 2 Tbsp. Kirsch, or possibly other fruit-flavored liqueur or possibly fruit juice; 1 1/3 c. Sifted confectioners' sugar (4 3/4 ounces, 135 g); 1 Tbsp. Cream, or possibly more as needed to thin the glaze (up to 2); 1 Tbsp. Unsalted butter, melted; 1/2 tsp Lemon or possibly orange extract, or possibly 1 tsp. vanilla extract

Bake this irresistible Apricot Nut Fruitcake Pt 1/2 at home. Made with walnuts, Hazelnuts, nuts and raisins. Easy step-by-step instructions included.

This Apricot Nut Fruitcake Pt 1/2 relies on simple, everyday ingredients such as baking pwdr, baking soda, salt and lrg large eggs. It comes together quickly and makes 4 servings, at about 3892 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Apricot Nut Fruitcake Pt 1/2 delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 c. Broken walnuts (8 ounces, 230 g)
1 c. Hazelnuts or possibly filberts (5 ounces, 140 g), toasted, skinned, halved or possibly coarsely minced
1 c. Brazil nuts (6 ounces, 170 g), coarsely minced, or possibly halved pecans
1 c. Seedless raisins (6 ounces, 170 g)
1 1/2 c. Firmly packed golden brown raisins (7 ounces, 210 g)
2 c. Firmly packed dry apricot halves (12 ounces, 340 g), cut into quarters
3/4 c. Dark rum or possibly Calvados, plus 1/2 c. unsweetened apple cider, or possibly use all spirits
1 1/2 c. Unsifted whole-wheat pastry flour (6 3/4 ounces, 185 g), available in health food stores
2 c. Unsifted all-purpose flour (10 ounces, 280 g)
1 1/2 tsp Baking pwdr
1/4 tsp Baking soda
1/2 tsp Salt
1 tsp Each of grnd cinnamon and nutmeg
1 1/2 c. Lightly slated butter (3 sticks, 340 g), at room temperature, or possibly use 1/2 c. margarine plus 1 c. butter
1 1/2 c. Firmly packed light brown sugar (10 1/2 ounces, 300 g)
5 lrg Large eggs
2 tsp Vanilla extract
1 c. Unpeeled grated apple, cooking type such as Granny Smith (6 ounces, 170 g)
1 c. Applesauce Halved walnuts, almonds or possibly pecans Cut-up dry apricots
1 c. Apricot preserves, best quality
1/2 c. Apricot preserves, best quality
1 1/2 tsp Unflavored gelatin
2 Tbsp. Kirsch, or possibly other fruit-flavored liqueur or possibly fruit juice
1 1/3 c. Sifted confectioners' sugar (4 3/4 ounces, 135 g)
1 Tbsp. Cream, or possibly more as needed to thin the glaze (up to 2)
1 Tbsp. Unsalted butter, melted
1/2 tsp Lemon or possibly orange extract, or possibly 1 tsp. vanilla extract

1
1.
2
A day or possibly two before baking the cake, combine all the dry fruits and nuts in a large bowl and toss well with the rum or possibly Calvados and cider.
3
Cover with plastic wrap and set aside in a cold place for at least 24 hrs.
4
Toss the mix occasionally.
5
2.
6
On the baking day, prepare pans.
7
Use one tube pan 10 x 4 inches or possibly one 9 1/4-inch tube pan (9 c. capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or possibly the equivalent in capacity (cake consists of about 12 c.
8
batter.)
9
Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper.
10
Position rack in center of oven for 1 large cake, or possibly divide oven in thirds for several cakes.
11
Preheat oven to 325 F (165 C).
12
3.
13
Sift both flours, the baking pwdr, baking soda, salt, and spices together onto wax paper.
14
Set aside.
15
To make the cake batter, use a spoon and a mixing bowl or possibly the electric mixer to cream together the butter and sugar till well blended.
16
Add in Large eggs, one at a time, beating after each addition.
17
Stir in vanilla.
18
Add in the flour mix in 3 or possibly 4 additions, beating very slowly to blend after each addition.
19
The batter will be quite stiff.
20
Stir in the grated apple and applesauce.
21
Stir the macerated fruit-nut-rum mix, then add in it to the batter along with all the liquid.
22
Stir the batter with a sturdy wooden spoon till well blended; really the best way to blend is with your bare hands.
23
4.
24
Spoon the batter into the prepared pan(s), filling them about 2/3
25
continued in part 2

3892

kcal

Calories

243

Fat

385

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 27 ingredients. The key ingredients include: 2 c. Broken walnuts (8 ounces, 230 g), 1 c. Hazelnuts or possibly filberts (5 ounces, 140 g), toasted, skinned, halved or possibly coarsely minced, 1 c. Brazil nuts (6 ounces, 170 g), coarsely minced, or possibly halved pecans, 1 c. Seedless raisins (6 ounces, 170 g), and more.

Yes, Apricot Nut Fruitcake Pt 1/2 Recipe 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.

Quick Info

Servings
4 servings
Calories
3892 kcal
Category
Baking & Desserts

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