Chocolate-Dipped Apricot Fruitcakes Recipe

Name: Chocolate-Dipped Apricot Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dried apricots, chopped; 4 cups coarsely chopped pecans; 3 cups chopped dates; 1-1/2 cups golden raisins; 2 cups all-purpose flour, divided; 1 cup butter, softened; 1-1/4 cups packed brown sugar; 5 large eggs; 1/2 cup apricot nectar; 1/2 cup honey; 1/4 cup half-and-half cream; 1 tablespoon lemon juice; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 12 ounces white baking chocolate, chopped; 12 ounces semisweet chocolate, chopped; Additional melted white and semisweet chocolate and pecan halves, optional

Servings: persons

4 cups dried apricots, chopped
4 cups coarsely chopped pecans
3 cups chopped dates
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1-1/4 cups packed brown sugar
5 large eggs
1/2 cup apricot nectar
1/2 cup honey
1/4 cup half-and-half cream
1 tablespoon lemon juice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
12 ounces white baking chocolate, chopped
12 ounces semisweet chocolate, chopped
Additional melted white and semisweet chocolate and pecan halves, optional

1
Grease and flour two
2
s. Line the bottoms with waxed paper; set aside. Combine the apricots, pecans, dates, raisins and 1/2 cup flour; set aside.
3
In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the apricot nectar, honey, cream and lemon juice; beat well (mixture will appear curdled).
4
Combine the baking powder, cinnamon, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add apricot mixture and stir well (batter will be very thick).
5
Pour into prepared pans. Bake at 275u00b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6
Set aside one cake for
7
. Cut remaining cake into 48 squares.
8
In a microwave, melt white chocolate; stir until smooth. Dip half of the cake squares into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Repeat with semisweet chocolate and remaining cake squares.
9
Drizzle cakes with additional chocolate and garnish with pecans if desired. Let stand until set. Store in an airtight container.

2729

kcal

Calories

196

Fat

216

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 19 ingredients. The key ingredients include: 4 cups dried apricots, chopped, 4 cups coarsely chopped pecans, 3 cups chopped dates, 1-1/2 cups golden raisins, and more.

Yes, Chocolate-Dipped Apricot Fruitcakes 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.

Chocolate-Dipped Apricot Fruitcakes

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