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Apricot Fruitcake

 Apricot Fruitcake
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
36 ServingsPrep: 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, softened
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 2 cups King Arthur Unbleached 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.

2 of 2

Apricot Fruitcake (continued)

Directions (continued)

  • 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.