Apricot Fruitcake Recipe

Apricot Fruitcake Recipe photo by Taste of Home

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My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska

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Apricot Fruitcake Recipe

Prep: 25 min. Bake: 2-1/2 hours + cooling

Yield: 36 Servings

25 150 175

Ingredients

2 cups golden raisins
2 cups each coarsely chopped dried apricots and dates
1 cup each red and green candied cherries, halved
2 cups each coarsely chopped pecans, walnuts and Brazil nuts
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, mace and nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

Directions

In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. loaf pans.
With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes.
Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place. Yield: 2 loaves (18 slices each).

Nutritional Facts 1 serving (1 slice) equals 360 calories, 20 g fat (5 g saturated fat), 37 mg cholesterol, 117 mg sodium, 45 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Apricot Fruitcake in Country Woman November/December 1995, p31