Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 360
  • Fat:
  • 20 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 37 mg
  • Sodium:
  • 117 mg
  • Carbohydrate:
  • 45 g
  • Fiber:
  • 3 g
  • Protein:
  • 6 g


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Apricot Fruitcake

Country Woman - try a FREE ISSUE today!

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

SERVINGS: 36

CATEGORY: Dessert

METHOD: Baked

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

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 or margarine, 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 a mixing bowl, cream butter and sugar. Add eggs and mix well. 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.

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