Christmas "Fruitcake" With Dried Apricots And Almon

Name: Christmas "Fruitcake" With Dried Apricots And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups softened butter; 1 1/4 cups granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 5/8 cups flour; 1 teaspoon baking powder; 15/16 cup ground almonds; 3 1/2 cups dried apricots; 1 1/4 cups raisins sultana; 100 orange peel gramscandied; juice The zest and the, an orange; juice The zest and the, a lemon; 3 1/2 tablespoons butter; 4 7/8 tablespoons corn syrup or honey; 1 cup toasted almonds; 9/16 cup sliced almonds toasted

Servings: persons

1 1/8 cups softened butter
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 5/8 cups flour
1 teaspoon baking powder
15/16 cup ground almonds
3 1/2 cups dried apricots
1 1/4 cups raisins sultana
100 orange peel gramscandied
juice The zest and the, an orange
juice The zest and the, a lemon
3 1/2 tablespoons butter
4 7/8 tablespoons corn syrup or honey
1 cup toasted almonds
9/16 cup sliced almonds toasted

1
Preheat oven to 140 degrees Celsius (285u00b0F).
2
In a medium bowl, beat butter, sugar and vanilla.
3
Add the eggs one by one, beating after each addition.
4
In a separate bowl sift the flour, baking powder, and ground almonds, mix well.
5
Add the sliced almonds.
6
Cut the dried apricots into small pieces and add to flour mixture.
7
Add raisins, chopped orange peel and lemon and orange zest and juice.
8
Add this mixture into the butter and beat until smooth.
9
Line a cake pan with parchment paper.
10
Transfer the batter to the cake pan and bake for 1 hour and 25 minutes.
11
10 minutes before the end of baking time, remove cake from the oven and top with crumble topping.
12
To make the crumble topping, melt the butter in a saucepan, add the syrup and stir until thick.
13
Add toasted almonds.
14
Pour on top of cake.
15
Raise the temperature of the oven to 180 C to brown the topping, for 12 - 15 minutes.
16
Let it cool before unmolding on a wire rack.
17
Serve cold and dusted with icing sugar.

2825

kcal

Calories

114

Fat

436

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/8 cups softened butter, 1 1/4 cups granulated sugar, 1 teaspoon vanilla extract, 3 large eggs, and more.

Yes, Christmas "Fruitcake" With Dried Apricots And Almonds 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.

That's it — enjoy your meal!

Christmas "Fruitcake" With Dried Apricots And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions