Dried Apricot Fruitcake Recipe

Name: Dried Apricot Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. pitted dates, cut up; 1 (15 oz.) pkg. dried apricots, cut up; 2/3 c. white raisins; 1/2 c. currants; 1 1/4 c. boiling water; 1 1/4 c. light brown sugar; 3/4 stick butter, melted; 2 c. chopped pecans; 1 tsp. baking soda; 2 c. flour; 2 eggs; 3 Tbsp. Grand Marnier

Servings: persons

1 pkg. pitted dates, cut up
1 (15 oz.) pkg. dried apricots, cut up
2/3 c. white raisins
1/2 c. currants
1 1/4 c. boiling water
1 1/4 c. light brown sugar
3/4 stick butter, melted
2 c. chopped pecans
1 tsp. baking soda
2 c. flour
2 eggs
3 Tbsp. Grand Marnier

1
Soak dates, apricots, raisins and currants in boiling water for 1 hour.
2
Stir often.
3
Mix together brown sugar, butter and pecans; add baking soda, flour, eggs and Grand Marnier.
4
Mix well.
5
Divide batter into 2 well-buttered bread pans.
6
Bake at 325u00b0 for 1 1/4 hours; then test for dryness.
7
Bake 10 minutes longer, if necessary, and test again.
8
Cool for 10 minutes and remove cake to rack to cool.

2437

kcal

Calories

185

Fat

182

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 12 ingredients. The key ingredients include: 1 pkg. pitted dates, cut up, 1 (15 oz.) pkg. dried apricots, cut up, 2/3 c. white raisins, 1/2 c. currants, and more.

Yes, Dried 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.

Dried Apricot Fruitcake

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