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Apricot Fruitcake

Apricot Fruitcake

Cost $15, save $20

Source: Recommended by CookPal

  • 180 Min
  • 24 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍑 1 cup dried apricots
    • 💧 1 cup water
    • 🧈 ¾ cup butter
    • 🧂 1 cup white sugar
    • 🥚 4 eggs
    • 1 cup golden raisins
    • 🍒 1 pound red and green candied cherries
    • 🍍 6 candied pineapple slices
    • 1 pound dried mixed fruit
    • 🌾 2 cups all-purpose flour, divided
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 🥤 ½ cup apricot nectar
    • 🌰 1 cup chopped walnuts

STEPS

1

Preheat oven to 275 degrees F (135 degrees C). Grease two 9-inch tube pans.

2

Cook apricots with water in a saucepan over medium heat until mushy. Press through a sieve and let cool.

3

Separate eggs, beat yolks until lemony-colored, and beat whites until stiff peaks form. Set aside.

4

Cream butter and sugar together. Add beaten yolks and apricots, and mix thoroughly.

5

Coat raisins, candied cherries, pineapple, and mixed dried fruits with 1 cup of the flour in a bowl.

6

Combine remaining flour, baking soda, and salt. Alternate adding flour mixture and apricot nectar to the batter.

7

Mix the batter with the prepared fruit and fold in chopped walnuts and beaten egg whites.

8

Pour batter into prepared pans and bake in preheated oven for 2 hours.

9

Garnish cakes with candied pineapples and cherries before serving.

NUTRIENTS

Per 1 serving

🔥

296

Calories

  • 4
    Protein
  • 51
    Carbs
  • 10
    Fats

💡 Use fresh apricot nectar for a more intense flavor.You can substitute pecans for walnuts if desired.Allow the fruitcake to cool completely before slicing to prevent it from crumbling.This fruitcake tastes even better after aging for a few days.